Slow Cooker Meatball Stew

Slow Cooker Meatball Stew

Slow Cooker Meatball Stew is a hearty and comforting dish that’s perfect for any occasion. This stew combines tender meatballs, flavorful vegetables, and a rich broth, making it a family favorite. The beauty of this recipe is in its simplicity and the fact that it can be prepared with minimal effort. Just throw everything in the slow cooker and let it do the work for you!

Why Make This Recipe

This recipe is an excellent choice for busy days when you need a filling meal without spending hours in the kitchen. The slow cooker allows all the flavors to blend together, resulting in a delicious stew that warms the heart. Additionally, it uses ingredients that are easy to find and can often be frozen or kept in your pantry, making it a convenient option. Plus, it’s a great dish for meal prep or feeding a crowd!

How to Make Slow Cooker Meatball Stew

Making Slow Cooker Meatball Stew is straightforward. Here’s how to do it:

Ingredients:

• 1.5 pounds fully cooked frozen meatballs
• 1.5 pounds baby potatoes, halved as needed
• 3 large carrots, thickly sliced
• 1 medium yellow onion, chopped
• 4 cups beef broth
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions:

1. Place the potatoes, carrots, and onion in the bottom of the slow cooker.
2. Arrange the meatballs over the vegetables.
3. In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, minced garlic, thyme, salt, and pepper.
4. Pour the broth mixture into the slow cooker.
5. Cover the cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes and carrots are tender.
6. Mix the cornstarch and cold water until smooth to make a slurry.
7. Gently stir the slurry into the stew and cook on HIGH for another 10 to 15 minutes, until slightly thickened.
8. Taste and adjust the seasoning as needed, then serve warm.

How to Serve Slow Cooker Meatball Stew

Serve Slow Cooker Meatball Stew in deep bowls. You can top it with chopped fresh herbs, like parsley, for added flavor and presentation. It goes well with crusty bread or a simple side salad if you want something light.

How to Store Slow Cooker Meatball Stew

To store leftovers, let the stew cool completely and then transfer it to an airtight container. Refrigerate it for up to 3 days. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tips to Make Slow Cooker Meatball Stew

• For extra flavor, you can sauté the onions and garlic before adding them to the slow cooker.
• You can substitute the beef broth with chicken or vegetable broth for a different taste.
• Feel free to add other vegetables you have on hand, like green beans or bell peppers.

Variation

Try using different kinds of meatballs, like turkey or chicken. You can also experiment with different seasonings to give it your unique twist.

FAQs

1. Can I use raw meatballs instead of cooked ones?
Yes, but you will need to adjust the cooking time to ensure that they are fully cooked through.

2. Is it possible to make this stew in the oven?
Yes, you can transfer everything to a Dutch oven and bake it at 350°F for about 1.5 to 2 hours.

3. Can I double the recipe?
Absolutely! Just make sure your slow cooker is large enough to hold all the ingredients. Adjust the cooking time as needed.

Now you’re ready to enjoy a warm bowl of Slow Cooker Meatball Stew!

Slow Cooker Meatball Stew

A hearty and comforting dish featuring tender meatballs, flavorful vegetables, and a rich broth, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 pounds fully cooked frozen meatballs You can use different kinds of meatballs, like turkey or chicken.
• 1.5 pounds baby potatoes, halved as needed
• 3 large carrots, thickly sliced
• 1 medium yellow onion, chopped Sautéing before adding can enhance flavor.
• 4 cups beef broth Can substitute with chicken or vegetable broth.
• 1 14.5 ounce can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 0.5 teaspoon salt Adjust according to taste.
• 0.25 teaspoon black pepper Adjust according to taste.
• 2 tablespoons cornstarch Used for thickening the stew.
• 2 tablespoons cold water To mix with cornstarch for slurry.

Method

 

Preparation

1. Place the potatoes, carrots, and onion in the bottom of the slow cooker.
2. Arrange the meatballs over the vegetables.
3. In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, minced garlic, thyme, salt, and pepper.
4. Pour the broth mixture into the slow cooker.

Cooking

1. Cover the cooker and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes and carrots are tender.
2. Mix the cornstarch and cold water until smooth to make a slurry.
3. Gently stir the slurry into the stew and cook on HIGH for another 10 to 15 minutes, until slightly thickened.
4. Taste and adjust the seasoning as needed, then serve warm.

Notes

Serve in deep bowls topped with chopped fresh herbs like parsley. Pairs well with crusty bread or a simple side salad. Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months.