Cauldron-Style Meatball Stew
Description
A cozy, iron pot-worthy stew with Swedish meatballs, root veggies, and a touch of warming spice. Great for chilly fall nights, spooky feasts, or a magical dinner around the hearth. From mini monarchs to grown-up Game of Thrones lovers, this stew mixes whimsy, history, and Nordic flair for a Swede Dish twist on spooky season
Ingredients
For the Meatballs (or use pre-cooked Swedish-style ones):
For the Stew Base:
To Finish:
Instructions
Make the Meatballs:
-
In a bowl, combine meatball ingredients. Form into small 1-inch balls.
-
Heat butter in a skillet over medium heat and brown meatballs on all sides (don’t worry about cooking through—they’ll finish in the stew). Set aside.
Build the Stew Base:
-
In a large pot or Dutch oven, heat butter/oil. Sauté onion and garlic for 3–4 min until fragrant.
-
Add carrots, parsnips, mushrooms, thyme, and bay leaf. Cook for 5 min.
Simmer the Cauldron:
-
Stir in tomato paste and mustard. Pour in broth and bring to a gentle boil.
-
Lower heat, add browned meatballs, and simmer uncovered for 25–30 min or until veggies are tender and meatballs are cooked through.
Finish the Magic:
-
Stir in cream (if using) and taste for seasoning. Simmer 2 more minutes.
Serve:
-
Ladle into bowls or mini cauldrons. Sprinkle with fresh dill or parsley.
-
Serve with rye toast, charred flatbread swords, or crusty sourdough.
Note
Swede Dish Tip: Want to go all-in on Halloween fun? Serve it in individual black cauldron bowls and top with a puff of dill "witch moss."