Slow Cooker Meatball Pasta Stew

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

How to Make Meatball Pasta Stew in a Slow Cooker

To make a delicious meatball pasta stew in a slow cooker, start by preparing the Romano meatballs. These flavorful meatballs will be the star of the dish. In a large mixing bowl, combine ground beef, breadcrumbs, grated Romano cheese, minced garlic, chopped parsley, salt, and pepper. Mix everything until well combined. Shape the mixture into small meatballs, about the size of a golf ball.

Before adding the meatballs to the slow cooker, it’s important to brown them first. This step adds a nice caramelized flavor and helps the meatballs hold their shape. Heat a lightly greased skillet over medium heat and add the meatballs. Cook them until they are browned on all sides, then transfer them to the slow cooker.

Next, it’s time to add the vegetables and pasta to the slow cooker. Slice two carrots and add them to the pot. Carrots add a touch of sweetness and vibrant color to the stew. Pour in two cans of low-sodium, fat-free beef broth for a rich and savory base. Add the chopped plum tomatoes, including the juice, and the chopped yellow onion for extra flavor.

Finally, add the pasta to the slow cooker. You can use any type of pasta you prefer, such as penne or rotini. Stir everything together gently to ensure that the ingredients are well combined.

Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the meatballs are cooked through and the pasta is tender. The slow cooking process allows all the flavors to meld together, resulting in a hearty and comforting stew.

Serve the meatball pasta stew hot, garnished with some grated Romano cheese and chopped parsley. This slow cooker recipe is perfect for busy days when you want a delicious and satisfying meal without much effort. Enjoy!

Meatball Pasta Stew Serving Suggestions

When it comes to serving meatball pasta stew, there are several delicious options to consider. Here are two serving suggestions that will take your stew to the next level.

1. Crusty Garlic Bread: Serve the meatball pasta stew with a side of crusty garlic bread. The warm, crispy bread pairs perfectly with the rich flavors of the stew. To make the garlic bread, slice a baguette into thick slices and spread a mixture of butter, minced garlic, and chopped parsley on each slice. Toast the bread in the oven until golden brown and serve alongside the stew. The combination of tender meatballs, hearty pasta, and garlic-infused bread is simply irresistible.

2. Parmesan Cheese and Fresh Basil: Sprinkle some freshly grated Parmesan cheese and torn fresh basil leaves over the meatball pasta stew before serving. The Parmesan adds a salty and nutty flavor, while the basil adds a touch of freshness. The combination of savory meatballs, tangy tomatoes, and fragrant herbs creates a harmonious balance of flavors. This simple garnish elevates the stew and adds a pop of color to the dish.

These serving suggestions enhance the taste and presentation of the meatball pasta stew, making it a satisfying and comforting meal. Whether you choose to pair it with crusty garlic bread or top it with Parmesan cheese and fresh basil, these additions will take your stew to new heights of deliciousness. Enjoy!

How to Store Leftovers

Leftovers are a common occurrence when making a delicious meatball pasta stew. To ensure that you can enjoy the stew for another meal, it’s important to store the leftovers properly. Here are some tips on how to store your meatball pasta stew leftovers.

First, let the stew cool down to room temperature before storing it. This will prevent condensation from forming inside the container and potentially making the stew watery. Once cooled, transfer the stew to an airtight container. Glass or plastic containers with tight-fitting lids work well for this purpose.

Label the container with the date and contents to keep track of when it was made and what it contains. This will help you identify the stew easily when you’re ready to enjoy it again.

Store the container in the refrigerator for up to 3-4 days. If you want to keep the stew for longer, you can freeze it. Transfer the stew to a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly and freeze for up to 3 months.

When you’re ready to enjoy the leftovers, thaw the frozen stew in the refrigerator overnight. Then, reheat it on the stovetop or in the microwave until heated through.

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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