Slow-Cooked Meatball Stew

Slow-Cooked Meatball Stew


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Veggie stew gets a meaty makeover with juicy meatballs. The meatballs are slow cooked to preserve juices and compliments the potatoes and carrots deliciously.

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Time needed

20 min preparation + 5 hour cooking

Serving Size / Yield

4-6 servings


  • 1 package frozen meatballs, thawed
  • 2 cans tomato sauce
  • 1 can beef broth
  • 3⁄4 C. water
  • 1 onion, sliced
  • 5 potatoes, cut into large cubes
  • 1 package baby carrots
  • 1 can mushrooms, drained
  • 1⁄2 tsp. garlic powder
  • 2 T. flour
  • 1⁄2 C. cold water

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Place potatoes, carrots, onion, mushrooms, and meatballs in a crockpot. In a bowl, stir tomato sauce, beef broth, 3/4 cup water, and garlic powder. Pour over meatballs and vegetables.
Cover and cook on high for five hours.
One hour before it's to be done, thicken sauce with two tablespoons flour into 1/2 cup cold water.

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