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.
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How To Make Slow Cooker Meatball Stew
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)
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.
3. Pour into the slow cooker.
4. Stir to combine.
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.
7. Garnish with parsley and serve!
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.
Slow Cooker Meatball Stew
Print Recipe
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.
Private Notes
Servings: 6 servings
