Slow Cooker Italian Meatball Stew
User Reviews
5.0
6 reviews
Excellent
Slow Cooker Italian Meatball Stew
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This slow cooker Italian meatball stew recipe is so quick and easy. Packed with Italian flavor from the homemade meatballs and hearty stew broth, and vegetables, it's as healthy as it is delicious!
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Ingredients
For the Meatballs:
- 1 lb. extra lean ground beef (use at least 96% lean meat, since you will not drain the fat once it's cooked)
- 1/3 cup Italian style seasoned breadcrumbs
- 1 egg
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
For the Stew:
- 2 carrots, peeled and sliced into bite-sized rounds
- 6 ounces tomato paste
- 2 cups beef broth, plus additional (to thin to desired consistency, as needed)
- ½ cup marinara sauce
- 1 teaspoon seasoned salt such as Lawry’s
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 (10.8 ounce) package frozen Italian-style vegetables (I used Birds Eye Steamfresh Italian Blend)
- Optional, for serving: cooked pasta or rice
- Optional garnish: fresh parsley; fresh basil
Instructions
- 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.
Notes
- This recipe yields 6 cups of stew, which serves 3-4 people. If you're feeding a larger family, I recommend doubling all of the ingredients. The cooking instructions remain the same.
- I used the Italian vegetables here, which include broccoli, cauliflower, zucchini, carrots and red bell pepper. You can substitute with an equal amount of any frozen vegetables that you prefer! Cannellini beans, green beans, or baby spinach would all be great additions to beef up this already healthy stew.
- I steam the vegetables in the microwave before adding them to the meatball stew. This allows me to control the tenderness of the vegetables and prevents overcooked, mushy veggies.
- You can substitute ground turkey or ground chicken in place of the beef. Just make sure that whatever meat you use is at least 96% lean, since you will not be draining the meat after it's cooked. You don't want any extra grease in your stew.
- If you don’t have time – or don’t want to make homemade meatballs, you can sub them out with frozen Italian style meatballs found at just about any grocery store.
- This is a thick stew with minimal broth. If you want a thinner consistency so that it's more like a soup, just add extra beef broth at the end.
- I serve my kids' stew over pasta or rice, which they love.
Nutrition Information
Show Details
Serving
1cup
Calories
206kcal
(10%)
Carbohydrates
16g
(5%)
Protein
23g
(46%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
75mg
(25%)
Sodium
1318mg
(55%)
Potassium
1032mg
(29%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4300IU
(86%)
Vitamin C
54.4mg
(60%)
Calcium
93mg
(9%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 206kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 75mg | 25% |
| Sodium | 1318mg | 55% |
| Potassium | 1032mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4300IU | 86% |
| Vitamin C | 54.4mg | 60% |
| Calcium | 93mg | 9% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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