Slow Cooker Meatball Pasta Stew
- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
274 -
Fat
12 g -
Saturated Fat
4 g -
Polyunsaturated Fat
2.4 g -
Cholesterol
65 mg -
Sodium
596 mg -
Potassium
346 mg -
Carbohydrate
25 g -
Fiber
4 g -
Sugars
8 g -
Protein
17 g
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 be less fragile. You may also like Slow Cooker Catalina Chicken Thighs
Slow Cooker Meatball Pasta Stew
Ingredients
- 2 carrots, sliced
- 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
- 1 can 14½ oz (435 ml) white beans, drained and rinsed
- 4 oz (120 g) pasta, cooked
- 3 tablespoons cornstarch
- salt and freshly ground black pepper to taste
- 1/3 cup (80 ml) cold water
- For 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
Method
Step 1
In a slow cooker, combine all ingredients, except pasta, cornstarch, water, salt, and black pepper (make sure meatballs are submerged). Cover and cook on low-heat setting for 6-8 hours, adding pasta 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.