Slow Cooker Meatball and Potato Stew

Introduction

Slow Cooker Meatball and Potato Stew is a hearty, comforting dish that’s perfect for busy days when you want a warm, home-cooked meal waiting for you.
Tender meatballs simmer slowly with soft potatoes, vegetables, and a rich, savory broth that brings everything together beautifully.
This one-pot meal is simple, satisfying, and ideal for family dinners.

Ingredients

For the Meatballs (or use 1½ lbs frozen meatballs):

• 1 lb (450g) ground beef
• ¼ cup breadcrumbs
• 1 egg
• 2 tablespoons milk
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Stew:

• 4 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 small onion, chopped
• 2 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon olive oil (optional, for browning meatballs)
• 1 tablespoon cornstarch (optional, for thickening)
• 2 tablespoons water (if thickening)
• Fresh parsley for garnish

Instructions

1. Prepare the Meatballs (if making from scratch):
   In a bowl, combine ground beef, breadcrumbs, egg, milk, garlic, salt, pepper, and Italian seasoning.
   Mix gently and form into small meatballs.
   (Optional) Brown them in a skillet with olive oil for 3–4 minutes to enhance flavor.
2. Layer the Ingredients:
   Place potatoes, carrots, and onion into the bottom of the slow cooker. Add the meatballs on top.
3. Add Liquids and Seasoning:
   Pour in beef broth and diced tomatoes. Stir in tomato paste, thyme, paprika, and bay leaf.
4. Cook:
   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender and meatballs are fully cooked.
5. Thicken (Optional):
   Mix cornstarch with water and stir into the stew during the last 20–30 minutes of cooking to thicken.
6. Finish and Serve:
   Remove bay leaf. Adjust salt and pepper. Garnish with fresh parsley before serving.

Description

This stew is rich, savory, and deeply comforting. The meatballs become incredibly tender while absorbing the flavors of the broth.
The potatoes soften perfectly, helping to naturally thicken the stew. Each spoonful delivers a balance of hearty meat,
soft vegetables, and flavorful sauce.

Tips

• Brown the meatballs before slow cooking for deeper flavor.
• Use baby potatoes for convenience—no peeling needed.
• Add peas or green beans during the last hour for extra vegetables.
• For a creamier stew, stir in ¼ cup heavy cream at the end.
• Store leftovers in the refrigerator for up to 3 days; flavors improve overnight.

Correction & Notes

• Avoid overmixing the meatball mixture to keep them tender.
• Do not lift the slow cooker lid frequently, as it increases cooking time.
• Cut potatoes evenly to ensure consistent cooking.
• If using frozen meatballs, no need to thaw—just increase cooking time slightly if needed.

Enjoy!

Serve this Slow Cooker Meatball and Potato Stew with crusty bread or a simple green salad for a complete and satisfying meal.
It’s comfort food made easy—perfect for chilly evenings or whenever you crave something warm and filling.