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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