Slow Cooker Meatball Stew

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Slow Cooker Meatball Stew

Serves: 6
Prep time: 10 minutes
Cook time: 4 hours

Slow Cooker Meatball Stew is a hearty, comforting meal packed with tender meatballs, chunky vegetables, and a savory broth.

It’s a one-pot dinner that simmers low and slow, making it perfect for busy weeknights or chilly evenings when you need something warm and filling.

A bowl of vegetable stew with peas and meatballs, garnished with parsley, placed on a wooden board with slices of bread beside it.

How To Make Slow Cooker Meatball Stew

Ingredients for soup displayed on a white surface, including broth, meatballs, diced potatoes, carrots, celery, onions, peas, tomato paste, and seasonings in separate bowls.

Ingredients

  • 1 (32 ounce) frozen homestyle meatballs
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 2 stalks of celery, sliced
  • 2 large russet potatoes, peeled and chopped
  • 3 cups reduced sodium beef broth
  • 6 ounces tomato paste
  • 1 teaspoon sugar
  • 1 envelope beefy onion soup mix
  • 1 cup frozen peas
  • Chopped Fresh Parsley (for garnish)
Meatballs cooked in a tomato-based sauce with peas, diced potatoes, and carrots, served from a pot with a ladle.

Step-by-Step Guide

1. To your slow cooker add the meatballs, onion, garlic, carrots, celery and potatoes.

2. In a bowl whisk together the beef broth, tomato paste, sugar and onion soup mix.

A glass measuring cup filled with brown broth containing chopped onions and tomatoes, placed on a white surface.

3. Pour into the slow cooker.

4. Stir to combine.

A slow cooker filled with meatballs, diced potatoes, carrots, celery, and sauce, ready to be cooked.
Meatballs, chopped carrots, celery, and potato chunks mixed with sauce and seasonings in a large pot, ready for cooking.

5. Cover and cook on low 6-8 hours or high 3-4 hours.

6. The last 30 minutes of cooking add in your peas.

Slow cooker filled with meatballs, diced potatoes, sliced carrots, and topped with a layer of frozen peas.

7. Garnish with parsley and serve!

Slow cooker filled with meatballs, diced potatoes, green peas, and sauce, garnished with chopped herbs.
A close-up of a bowl filled with vegetable and pea curry featuring round, orange-colored vegetable balls and chopped greens, placed on a striped cloth.

Substitutions

  • Meatballs: Use frozen store-bought meatballs for ease or homemade ones (beef, turkey, chicken, or plant-based).
  • Potatoes: Swap with sweet potatoes, parsnips, or even frozen hash browns in a pinch.
  • Veggies: Use whatever you have: green beans, corn, peas, mushrooms, or zucchini work great.
  • Beef Broth: Use chicken or veggie broth, or even bone broth for more richness.
  • Tomato Paste/Sauce: Sub with crushed tomatoes or a tomato sauce.
A white bowl filled with vegetable meatballs in red sauce, mixed with peas and potatoes, placed on a striped cloth with kitchen utensils in the background.
A bowl of vegetable stew with meatballs, peas, and chopped herbs, garnished with green onions and accompanied by slices of bread.

Variations

  • Italian Style: Add Italian seasoning, garlic, and a sprinkle of parmesan at the end.
  • Hearty & Rustic: Stir in barley or drained canned beans for a stew that eats like a meal.
  • Spicy Kick: Add a few dashes of hot sauce, red pepper flakes, or chopped chipotle peppers.
  • Creamy Version: Stir in a splash of heavy cream, cream cheese, or sour cream at the end for a cozy twist.
  • Low Carb: Skip the potatoes and use cauliflower chunks instead.
A bowl of vegetable stew with meatballs and peas, garnished with parsley, sits on a striped cloth with two slices of bread and wooden utensils nearby.
A close-up of a bowl filled with vegetable curry featuring round kofta balls, green peas, diced potatoes, and garnished with fresh herbs.

Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooled stew in a freezer-safe container or zip-top bag (lay flat to save space). Keeps for up to 3 months.
  • Reheating:
    • Microwave: Heat in 1-minute bursts, stirring between.
    • Stovetop: Simmer gently, adding broth if needed.
    • Slow Cooker: Reheat on low for 1–2 hours if reheating a large batch.
A white bowl filled with meatballs in red sauce with peas and potatoes, placed on a table alongside bread slices and wooden utensils in the background.
A bowl of meatballs with peas and diced potatoes in tomato sauce, garnished with parsley, sits on a striped cloth next to sliced bread and wooden utensils.

Slow Cooker Meatball Stew

Print Recipe
A white bowl filled with saucy meatballs, peas, and potatoes, served with two slices of bread on a wooden board.
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes

Ingredients

  • 1 32 ounce frozen homestyle meatballs
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 3 carrots peeled and sliced
  • 2 stalks of celery sliced
  • 2 large russet potatoes peeled and chopped
  • 3 cups reduced sodium beef broth
  • 6 ounces tomato paste
  • 1 teaspoon sugar
  • 1 envelope beefy onion soup mix
  • 1 cup frozen peas
  • Chopped Fresh Parsley for garnish

Instructions

  • To your slow cooker add the meatballs, onion, garlic, carrots, celery and potatoes.
  • In a bowl whisk together the beef broth, tomato paste, sugar and onion soup mix.
  • Pour into the slow cooker.
  • Stir to combine.
  • Cover and cook on low 6-8 hours or high 3-4 hours.
  • The last 30 minutes of cooking add in your peas.
  • Garnish with parsley and serve!

Notes

 Substitutions

  • Meatballs: Use frozen store-bought meatballs for ease or homemade ones (beef, turkey, chicken, or plant-based).
  • Potatoes: Swap with sweet potatoes, parsnips, or even frozen hash browns in a pinch.
  • Veggies: Use whatever you have: green beans, corn, peas, mushrooms, or zucchini work great.
  • Beef Broth: Use chicken or veggie broth, or even bone broth for more richness.
  • Tomato Paste/Sauce: Sub with crushed tomatoes or a tomato sauce.

 Variations

  • Italian Style: Add Italian seasoning, garlic, and a sprinkle of parmesan at the end.
  • Hearty & Rustic: Stir in barley or drained canned beans for a stew that eats like a meal.
  • Spicy Kick: Add a few dashes of hot sauce, red pepper flakes, or chopped chipotle peppers.
  • Creamy Version: Stir in a splash of heavy cream, cream cheese, or sour cream at the end for a cozy twist.
  • Low Carb: Skip the potatoes and use cauliflower chunks instead.

 Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze cooled stew in a freezer-safe container or zip-top bag (lay flat to save space). Keeps for up to 3 months.
  • Reheating:
    • Microwave: Heat in 1-minute bursts, stirring between.
    • Stovetop: Simmer gently, adding broth if needed.
    • Slow Cooker: Reheat on low for 1–2 hours if reheating a large batch.
Servings: 6 servings
A ladle scooping meatballs, potatoes, peas, and carrots in a tomato-based sauce from a slow cooker.

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