Slow Cooker Easy Italian Meatball Stew Recipes

SLOW-COOKER MEATBALL STEW

Steps:

• In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.

SLOW-COOKED MEATBALL STEW

Steps:

• Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

SLOW-COOKER EASY ITALIAN MEATBALL STEW

Steps:

• In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
• Cover; cook on low setting for 6 to 8 hours.
• About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese.

SLOW COOKER ITALIAN MEATBALL STEW

Steps:

• Place carrots in bottom of slow cooker.
• In a large bowl, use hands or a fork to gently combine meatball ingredients. Form meat mixture into 1-inch balls.
• Place meatballs on top of carrots in the slow cooker.
• In a separate bowl, combine tomato paste, broth, marinara, seasoned salt, oregano, and basil. Pour over meatballs.
• Cover and cook on LOW for about 4 hours or on HIGH for about 2 hours. For a thinner soup rather than a stew, add extra broth until it reaches desired consistency.
• Steam vegetables in microwave just until crisp-tender (about 3-4 minutes). Stir vegetables into stew and serve over pasta or rice, if desired. Garnish with fresh parsley or fresh basil.

SLOW-COOKER MEATBALL STEW

Steps:

• In 4- to 5-quart slow cooker, layer all ingredients in order listed.
• Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

HEARTY ITALIAN MEATBALL STEW

Steps:

• In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
• In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( a little smaller than the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.
• In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes. Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.
• Bring to a boil, then lower the heat, place the lid on the pot but don't completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy!

OLD-FASHIONED SLOW COOKER MEATBALL STEW

Steps:

• In a large bowl, combine the eggs with the dried minced onion, breadcrumbs, Worcestershire sauce, and salt and pepper. Add the meat and mix with your hands to blend thoroughly.
• Shape the meat mixture into meatballs about 1 1/2 inches in diameter.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Arrange the meatballs in the hot oil and cook for about 15 minutes, frequently turning to brown all sides.
• While the meatballs are browning, prepare the vegetables. Peel the potatoes, if desired, and cut them into 1/2-inch cubes. Peel the carrots and slice them into 1/2-inch rounds. Chop the celery and onion.
• Put the potatoes, carrots, and celery in the slow cooker. With a slotted spoon or spatula, transfer the browned meatballs to the slow cooker.
• Put the onions in the same skillet used for the meatballs. Place the skillet over medium heat and cook the onions until they have browned, or about 5 minutes. The caramelization from the onions adds flavor to the dish. If you're short on time, skip this step.
• In a bowl, combine the cream of mushroom soup and tomato soup. Stir to blend. Pour the soups over the meatballs and vegetables.
• Cover the pot and cook on low for 6 to 8 hours, or about 3 to 4 hours on high. Taste and adjust seasonings before serving.
• Serve the meatballs stew with crusty French bread or hot baked buttermilk biscuits . For a well-rounded meal, add some simply dressed greens or a tossed salad .

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.