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

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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


  • 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

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


  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.

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inman018 User ID: 8400083 256189
Reviewed Oct. 31, 2016

"My family loved this recipe! I added 1/4 tsp of basil, thyme, rosemary, and cayenne pepper. It really enhanced the flavor and made it so savory!"

Glasshalffull User ID: 8629864 255983
Reviewed Oct. 26, 2016

"My family really loved this. I only made one change. I substituted beef broth for the water and the wine. A great comfort food!"

Sharondrue User ID: 7645057 255266
Reviewed Oct. 10, 2016

"I'm not going to make this again. It was pretty "blah" tasting, I added a clove of garlic, red pepper flakes and some cayenne pepper; still not enough umph. Bland, bland, bland."

JGa2595176 User ID: 496732 255139
Reviewed Oct. 7, 2016

"Glad we tried this recipe although not a keeper for our family. Made for dinner as written, slow cooked all day. In the end, didn't wow us. Each had a bowl and have loads of leftovers, but may throw out. Not sure what went wrong, but rather make a nice beef stew instead."

Kcke2pen User ID: 8056965 255054
Reviewed Oct. 5, 2016

"This sounds great but is there a way to reduce the sodium?"

MarineMom_texas User ID: 31788 226733
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."

gin0328 User ID: 8268857 221153
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."

wagondorfer User ID: 1632905 194711
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."

beemom4 User ID: 400718 194223
Reviewed Jan. 13, 2013

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

cas1174 User ID: 5277616 110750
Reviewed Nov. 17, 2012

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

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