Greek Meatball Stew Recipe

Name: Greek Meatball Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium chicken broth; 2 14 -ounce cans diced fire-roasted tomatoes with green chiles; 1 large red onion, cut into chunks; 1 cup pimiento-stuffed green olives; 1 cup lightly packed fresh mint, dill or a combination; 1 teaspoon dried oregano; 1/2 teaspoon ground pumpkin pie spice or allspice; 2 thick slices sandwich bread, torn into pieces; 12 ounces ground beef chuck; 1 14 -ounce can butter beans, drained and rinsed; 1 large or 2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces; Juice of 1 lemon

Servings: persons

2 cups low-sodium chicken broth
2 14 -ounce cans diced fire-roasted tomatoes with green chiles
1 large red onion, cut into chunks
1 cup pimiento-stuffed green olives
1 cup lightly packed fresh mint, dill or a combination
1 teaspoon dried oregano
1/2 teaspoon ground pumpkin pie spice or allspice
2 thick slices sandwich bread, torn into pieces
12 ounces ground beef chuck
1 14 -ounce can butter beans, drained and rinsed
1 large or 2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces
Juice of 1 lemon

1
Put the chicken broth and tomatoes in a large Dutch oven or pot, cover and bring to a boil over medium-high heat.
2
Meanwhile, put the onion, olives, mint, oregano and pumpkin pie spice in a food processor; pulse until very finely chopped.
3
Add half of the onion mixture to the pot.
4
Add the bread to the food processor with the remaining onion mixture and pulse to form wet crumbs.
5
Transfer to a large bowl, add the beef and mix with your hands until just combined.
6
Form into 20 small meatballs and add to the pot.
7
Cook, turning the meatballs once, until just firm, about 3 minutes.
8
Gently stir the butter beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes.
9
Add lemon juice to taste.
10
Per serving: Calories 436; Fat 20 g (Saturated 8 g); Cholesterol 60 mg; Sodium 1,294 mg; Carbohydrate 43 g; Fiber 8 g; Protein 26 g
11
Photograph by Christopher Testani

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups low-sodium chicken broth, 2 14 -ounce cans diced fire-roasted tomatoes with green chiles, 1 large red onion, cut into chunks, 1 cup pimiento-stuffed green olives, and more.

Yes, Greek Meatball Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Meatball Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions