Slow Cooker Hearty Meatball Stew Recipe2021-05-21
- Yield: 18
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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This information is per serving.
Saturated Fat4.9 g
Trans Fat2 g
Unsaturated Fat3.1 g
Slow cooker hearty meatball stew recipe. Meatballs with vegetables cooked in a slow cooker. You can brown meatballs in a skillet or bake them in an oven at 350º F (170º C) until browned. Cooked meatballs are less fragile and more attractive.
Use 6-quart (6 L) slow cooker for this stew recipe.
Add meatballs to the slow cooker (crock pot) carefully.
To prepare meatballs you need to use the following ingredients:
1½ pounds lean ground beef
1/3 cup finely chopped yellow onion
1 large egg, beaten
1/2 cup dry bread crumbs
2 cloves garlic, peeled and minced
1-2 teaspoons beef-flavor bouillon crystals
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a mixing bowl, combine all ingredients. Shape the beef mixture into 18 meatballs.
To brown meatballs in the skillet, grease a large nonstick skillet with cooking spray. Heat over medium-high heat.
Add meatballs to the skillet and brown for 2 minutes on each side.
Slow Cooker Hearty Meatball Stew Recipe
- Hearty Meatballs (see recipe above)
- 1 cup (250 ml) low-fat beef broth
- 28 oz (840 ml) diced tomatoes, undrained
- 3 carrots, peeled and sliced
- 1/2 cup chopped celery
- 1 teaspoon dried basil leaves
- 2 small zucchini, sliced(optional)
- 2 tablespoons cornctarch
- 1/4 cup (60 ml) cold water
- salt and freshly ground black pepper,to taste
In a slow cooker, combine all ingredients, except zucchini, cornstarch, water, and seasoning. Make sure the meatballs are submerged.
Cover the pot and cook on low-heat setting for 6-8 hours, adding zucchini (if used) during the last 20 minutes.
Increase the heat to high and cook for a further 10 minutes. Stir in combined cornstarch and water, stirring 2-3 minutes.
Turn off the slow cooker. Season meatball stew with salt and black pepper.
Transfer to a serving platter. Serve over cooked pasta or mashed potato.