Slow Cooker Meatball Pasta Stew

  • Yield : 16 meatballs
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Slow cooker meatball pasta stew. Romano meatballs with vegetables and pasta cooked in slow cooker.Before cook in slow cooker,brown meatballs in a lightly greased skillet,so they will bee less fragile.


  • Romano Meatballs (recipe follows)
  • 2 cans (14 oz (420 ml) each)) low-sodium,fat-free beef broth
  • 14 ½ oz (435 ml) plum tomatoes,undrained and chopped
  • 1/4 cup chopped yellow onion
  • 1 teaspoon dried Italian seasoning
  • 4 oz (120 g) pasta,cooked
  • 2 cups small broccoli florets
  • 3 tablespoons cornstarch
  • salt and freshly ground black pepper to taste
  • 1/3 cup (80 ml) cold water
  • Romano Meatballs
  • 8 oz (240 g) lean ground beef
  • 1 egg white
  • 1/2 cup quick-cooking oats
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon dried Italian seasoning,divided
  • 2 oz (60 g) grated Romano cheese


Step 1

In a slow cooker,combine all ingredients,except pasta,broccoli,cornstarch,water,salt and black pepper(make sure meatballs are submerged). Cover and cook on low-heat setting for 6-8 hours,adding pasta and broccoli during last 15 minutes .

Step 2

Increase heat to high. Cook for a further 10 minutes. Stir in combined water and cornstarch. Cook,stirring 2-3 minutes. Season to taste with salt and black pepper. Sprinkle with shredded Romano cheese,if desired.

Step 3

For Romano Meatballs: In a large mixing bowl,combine all meatball ingredients. Mix well. With a wet hands,shape mixture into 16 meatballs.

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