Cauldron-Style Meatball Stew

Servings: 6 Total Time: 2 hrs
hearty, whimsical recipe for a Cauldron-Style Meatball Stew

Cauldron-Style Meatball Stew

Prep Time 25 mins Cook Time 35 mins Rest Time 1 hr Total Time 2 hrs
Servings: 6

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

Cooking Mode Disabled

For the Meatballs (or use pre-cooked Swedish-style ones):

For the Stew Base:

To Finish:

Instructions

Make the Meatballs:

  1. In a bowl, combine meatball ingredients. Form into small 1-inch balls.
  2. 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:

  1. In a large pot or Dutch oven, heat butter/oil. Sauté onion and garlic for 3–4 min until fragrant.
  2. Add carrots, parsnips, mushrooms, thyme, and bay leaf. Cook for 5 min.

Simmer the Cauldron:

  1. Stir in tomato paste and mustard. Pour in broth and bring to a gentle boil.
  2. 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:

  1. Stir in cream (if using) and taste for seasoning. Simmer 2 more minutes.

Serve:

  1. Ladle into bowls or mini cauldrons. Sprinkle with fresh dill or parsley.
  2. 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."

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Abby Phillips Foodie + Boy Mom
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