All-Day Meatball Stew Recipe
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All-Day Meatball Stew Recipe

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4.5 9 8
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Frozen meatballs and convenient jarred mushrooms with cans of tomato sauce and beef broth simplify this homey stew that cooks all day. Each bite boasts lots of fresh veggie flavor and comforting rich gravy. It smells so good while it cooks, it’s hard to resist! —Anita Hoffman, Holland, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 8-1/2 hours
MAKES: 8 servings

Ingredients

  • 2 packages (12 ounces each) frozen fully cooked Italian meatballs
  • 5 medium potatoes, peeled and cubed
  • 1 pound fresh baby carrots
  • 1 medium onion, halved and sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 3/4 cup water
  • 3/4 cup dry red wine or beef broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water

Nutritional Facts

384 calories: 1-1/2 cups, 20g fat (9g saturated fat), 41mg cholesterol, 1317mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 19g protein .

Directions

  1. Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender.
  2. Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Yield: 8 servings (3 quarts).
Originally published as All-Day Meatball Stew in Simple & Delicious December/January 2013, p17

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


Reviews for All-Day Meatball Stew

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MarineMom_texas
Reviewed May. 22, 2015

"I prepared this delicious dish recently and declare it a winner. I followed the recipe except I used regular carrots that I cut up instead of the baby carrots. My husband and I loved this recipe. I will be making it again and again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
gin0328
Reviewed Feb. 22, 2015

"I substituted turkey and pork meatballs with portobello mushrooms and spinach (Schwan's 581) and I used Yukon gold potatoes. This was a great and quick to make recipe. We served it with jalapeno cornbread and a salad."

MY REVIEW
wagondorfer
Reviewed Sep. 23, 2013

"Very good and easy to make. I used the leftover beef broth (from the 3/4 cup) to mix with the flour for the thickener. Definitely a keeper."

MY REVIEW
beemom4
Reviewed Jan. 13, 2013

"My family loved this. My husband ate the leftovers as meatball sandwiches and added chipotle sauce."

MY REVIEW
cas1174
Reviewed Nov. 17, 2012

"This was a big hit in my home. Very easy and inexpensive to make. I will be making this again."

MY REVIEW
dansim3
Reviewed Nov. 16, 2012

"It smelled good while cooking but it needs much more umph. My kids asked that I not make this one again. :("

MY REVIEW
lucillekuj
Reviewed Nov. 10, 2012

"This was good, but it needed more zip. Next time I will add cili powder and paprika or use Italian tomato sauce and add extra basil and oregano. Also, it did not thicken very much. I even added corn starch and cooked longer, but it was still soupy, though I carefully measured ingredients. I may add tapioca beads at the beginning next time."

MY REVIEW
carrie carney
Reviewed Nov. 7, 2012

"on a secondary note, my husband brought this into work for him and his office mate (who loved it) and claims it was better on the second day..."

MY REVIEW
carrie carney
Reviewed Nov. 5, 2012

"This was very good. The whole family ate it up (whom I can rarely get to agree on dinner). I didn't have the red wine and would like to try it again with that. Also used tapioca to thicken the gravy/sauce."

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