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Slow-Cooker Meatball Stew

Total Time

Prep: 20 min. Cook: 6 hours

Makes

8 servings

This recipe was a lifesaver when I worked full time and needed a dinner that we all would enjoy when we got home. It is perfect to let your young ones help prepare. They can chop, peel, mix and pour. It doesn’t matter if the veggies are all different sizes—your children will still devour this fun and tasty stew. —Kallee Krong-McCreery, Escondido, California
Slow-Cooker Meatball Stew Recipe photo by Taste of Home

Ingredients

  • 4 peeled medium potatoes, cut into 1/2-inch cubes
  • 4 medium carrots, cut into 1/2-inch cubes
  • 2 celery ribs, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1/4 cup frozen corn
  • 1 package (28 to 32 ounces) frozen fully cooked home-style meatballs
  • 1-1/2 cups ketchup
  • 1-1/2 cups water
  • 1 tablespoon white vinegar
  • 1 teaspoon dried basil
  • Optional: Biscuits or dinner rolls

Directions

  1. In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.

Nutrition Facts

1 cup: 449 calories, 26g fat (12g saturated fat), 41mg cholesterol, 1322mg sodium, 40g carbohydrate (17g sugars, 4g fiber), 16g protein.

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