Easy Crockpot Meatball Stew
So it turns out, I wasn’t just bragging when I called my beef stew “The Best Crockpot Beef Stew.” People really, really like it, and the recipe has been getting lots of attention.
So I figured, why not take that recipe and put a little twist on it? Swapping out the stew meat for frozen meatballs makes this recipe even easier, because there’s less prep involved. All you have to do now is chop a few veggies.
And because it’s easy to keep a bag of meatballs in the freezer, ready to go, you can make this stew pretty much any time you want. So if you wake up one morning and realize you have no idea what you’re going to serve for dinner that night, no need to run to the store…just toss this together in your handy crockpot. Half an hour before dinner, throw in the frozen veggies, and boom, you’re done.
`I like to throw in two cups of cooked noodles at the end of the cooking time, because nothing goes with meatballs like pasta, right? And it stretches the stew from maybe six generous servings to eight. But if you don’t want all those extra carbs, you can leave them out. With meat, veggies, and potatoes, the stew is definitely hearty enough.
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Easy Crockpot Meatball Stew
- Combine meatballs, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crockpot. I used a 6 qt crockpot for this stew. Cooked on HIGH for 4-5 hours or LOW for 7-8.
- About 15 minutes before serving, add in your cooked noodles, frozen peas and corn. Continue cooking covered for 30 minutes.
HERE ARE MORE SLOW COOKER RECIPES WE LOVE!
- Easy Slow Cooker Chili
- The Best Crockpot Chicken Noodle Soup
- Creamy Crockpot Crack Chicken
- The Best Crockpot BBQ Chicken
Easy Crockpot Meatball Stew
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Ingredients
- 2 pounds frozen meatballs
- 1 tsp Salt
- 1 tsp pepper
- 1 medium onion finely chopped
- 2 celery ribs sliced
- 2-3 cloves of garlic minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 2 cups of cooked pasta
Instructions
- Combine meatballs, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cooked on HIGH for 4-5 hours or LOW for 7-8
- About 15 minutes before serving, add in your cooked noodles, frozen peas and corn. Continue cooking covered for 30 minutes.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This recipe looks so yummy for cold nights! Sadly, I am terribly allergic to beef… Do you think turkey meatballs and a different type of broth would still work well?
Yes! Turkey meatballs with a chicken or veggie stock would be great!
Cab you use tomato sup if you don’t have paste?
I think should work out of Holly. Is it condensed soup?
I made this the other night and it was so good. I printed out the recipe and just realized that the printed version didn’t list the pasta. It was really good without the pasta. Oops 🙂 Won’t the pasta take up most of the juice?
That is strange Angela. I will check on that printer version. You can serve this over noodles or without. It does taste great both ways 🙂
This was SO easy and SO good!!! My husband is always skeptical when I try a new crock pot recipe, but he loved this! So did our 2 year old! So good over egg noodles topped with some parmesan cheese!
This looks delicious and I want to make it this week. Is it best to add in the cooked noodles or serve it over the noodles . I like the idea of adding them but how does the dish hold up for leftovers? Thank you !
We always add ours in right away because we rarely have any leftovers. lol. But if you think you will have leftovers or want to freeze the leftovers, I would suggest to keep them seperate.
Can this be made into a freezer friendly recipe?
I would leave out the noodles for freezing, and use fresh ones once you reheat 🙂
Sadly j made this recipe in an 8 qt slow cooker and needed to add another 32 ounces of beef broth to completely immerse the veggies and meatballs in liquid ? Hopefully it won’t throw off the flavor. ?