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Slow Cooked Meatball Stew

January 29, 2018

Slow Cooked Meatball Stew

I prefer the home-style meatballs or classic meatballs for this recipe. I suggest using a 6-quart slow cooker.


2 lbs. frozen meatballs

1 medium onion, finely chopped

2 c. celery, diced

2 c. carrots, diced

5 small red potatoes, cut into bite-sized pieces

1 clove garlic, minced

1 (6-oz.) can tomato paste

1 (32-oz.) container beef broth

2 Tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. ground black pepper

1 Tbsp. dried parsley

1 tsp. oregano

1 c. frozen peas

1 c. frozen corn

2 c. medium-wide egg noodles


1. In the crock of a slow cooker, combine all ingredients except peas, corn and pasta. Cook on low for 7 to 8 hours.

2. Before you’re ready to eat, add the peas and corn and continue to cook for 30 minutes more. Meanwhile, prepare your pasta to al dente in a saucepan, drain, and then stir into the crock with 10 minutes left.

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