Meatball Vegetable Stew In Crock Pot Recipes

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.

VEGETABLE MEATBALL STEW

Steps:

• In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

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.

CROCK POT MEATBALL STEW

Steps:

• Place potatoes, carrots, onion, mushrooms, and meatballs in a crock pot. In a bowl, stir tomato sauce, beef broth, red wine, 3/4 cup water and garlic powder. Pour over meatballs and vegetables.
• Cover and cook on high for 4-5 hours.
• 1 hour before it's to be done, thicken sauce with 2 tablespoons flour into 1/2 cup cold water.

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.

ITALIAN MEATBALL STEW (CROCK POT)

Steps:

• In a large bowl combine beef, breadcrumbs, eggs, milk, cheese, salt, pepper and garlic.
• Form into 2 inch balls.
• Place meatballs in bottom of crock pot.
• Combine tomato paste, broth, seasoned salt, oregano and basil.
• Pour mixture over meat.
• Cover.
• Cook low 4 1/2 to 5 hours.
• Stir in cooked vegetables.
• Cover and cook on high 10-15 mins til mixture is hot.

MEATBALL AND VEGETABLE STEW

Steps:

• In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
• Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

MEATBALL AND VEGETABLE STEW

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
• Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
• Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.