Slow-Cooked Meatball Stew Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Brown the meatballs on all sides.
• STEP 4.Transfer the meatballs to a slow cooker. Add diced tomatoes, tomato sauce, beef broth, carrots, potatoes, and Italian seasoning.
• STEP 5.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the meatballs are cooked through and the vegetables are tender.
• STEP 6.Serve the stew hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• For extra flavor, you can sauté the onions and garlic before adding them to the meatball mixture.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the slow cooker during the last hour of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This stew can be stored in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew with crusty bread or over a bed of mashed potatoes for a complete meal.