Include in Print View:

Cauldron-Style Meatball Stew

Prep Time 25 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 2 hrs
Courses:
Servings: 6
Dietary: Ground Beef, Meats + Meat Alternatives
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):
  • 1 lb ground beef or Swedish meatball blend (beef/pork/veal)
  • ½ cup breadcrumbs
  • 1 egg
  • 2 tbsp finely chopped onion
  • 1 tsp ground allspice
  • ½ tsp ground nutmeg
  • Salt & pepper to taste
  • 2 tbsp butter for frying
    • For the Stew Base:
  • 1 tbsp butter or olive oil
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 parsnips or potatoes, chopped
  • 1 cup chopped mushrooms (optional but delicious)
  • 4 cups low-sodium beef or veggie broth
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt & pepper to taste
    • To Finish:
  • ½ cup cream or oat cream (optional for richness)
  • 1 tbsp fresh dill or parsley, chopped
  • Crusty bread, for serving
Instructions
    Make the Meatballs:
  1. 1
    In a bowl, combine meatball ingredients. Form into small 1-inch balls.
  2. 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.
    3. Build the Stew Base:
  3. 3
    In a large pot or Dutch oven, heat butter/oil. Sauté onion and garlic for 3–4 min until fragrant.
  4. 4
    Add carrots, parsnips, mushrooms, thyme, and bay leaf. Cook for 5 min.
    5. Simmer the Cauldron:
  5. 5
    Stir in tomato paste and mustard. Pour in broth and bring to a gentle boil.
  6. 6
    Lower heat, add browned meatballs, and simmer uncovered for 25–30 min or until veggies are tender and meatballs are cooked through.
    7. Finish the Magic:
  7. 7
    Stir in cream (if using) and taste for seasoning. Simmer 2 more minutes.
    8. Serve:
  8. 8
    Ladle into bowls or mini cauldrons. Sprinkle with fresh dill or parsley.
  9. 9
    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."

Read it online: https://swededish.com/recipe/cauldron-style-meatball-stew/
Abby Phillips
Foodie + Boy Mom