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Hobo Stew with Meatballs

—Margery Bryan, Moses Lake, Washington
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    4 servings


  • 1 pound ground beef
  • 1-1/2 teaspoons salt or salt-free seasoning blend, divided
  • 1/2 teaspoon pepper, divided
  • 4 medium potatoes, peeled and cut into chunks
  • 4 medium carrots, cut into chunks
  • 1 large onion, cut into chunks
  • 1/2 cup water
  • 1/2 cup ketchup
  • 1-1/2 teaspoons cider vinegar
  • 1/2 teaspoon dried basil
  • 3/4 cup frozen peas


  • In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs on all sides; drain.
  • Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs.
  • Cover and cook on high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.
Nutrition Facts
1 cup: 367 calories, 9g fat (4g saturated fat), 69mg cholesterol, 113mg sodium, 45g carbohydrate (13g sugars, 6g fiber), 27g protein.

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