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Meatball stew: slow cooker


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Meatball stew: slow cooker 0 Picture


  • Meatballs:
  • 1 can (10 3/4 oz) condensed cr of mushroom soup with roasted garlic
  • 1/2 C beef broth
  • 4 large red potatoes, unpeeled, cut in 1 in chunks
  • 1 1/2 C baby carrots
  • 1 lb lean ground beef
  • 1/2 C grated parm cheese
  • 1/3 C seasoned dried bread crumbs
  • 1 large egg
  • 2 Tbs chopped fresh parsley
  • 1/2 tsp each salt and pepper


Servings 4


Step 1

Stir soup and broth in a 3 qt or larger slow cooker until blended. Stir in potatoes and carrots. Mix meatball ingredients in a bowl with hand or a wooden spoon until combined. Form into 1 1/2 in balls. Place on vege mixture.
Cover and cook on low for 7-9 hours until meatballs are cooked through and veges are tender.
Transfer meatballs and veges to a platter with slotted spoon. Whisk sauce until smooth and pour over meatballs and veges.

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