Here’s a hearty and comforting recipe for Slow Cooker Meatball & Potato Stew — perfect for an easy weeknight dinner.
🍲 Slow Cooker Meatball & Potato Stew
🛒 Ingredients (Serves 4–6)
- 500 g (1 lb) small beef, pork, or mixed meatballs (homemade or store-bought)
- 4–5 medium potatoes, peeled and diced
- 2 carrots, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups (480 ml) beef or vegetable broth
- 1 (400 g / 14 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- Salt to taste
- Optional: ½ cup frozen peas
- Fresh parsley, chopped, for garnish
👩🍳 Instructions
- Layer Ingredients
- Place diced potatoes, carrots, and onion in the slow cooker.
- Add garlic, herbs, salt, and pepper.
- Pour in broth and diced tomatoes.
- Gently place meatballs on top.
- Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Potatoes should be tender and meatballs fully cooked.
- Add Peas
- About 15 minutes before serving, stir in frozen peas (if using).
- Serve
- Ladle into bowls and garnish with fresh parsley.
- Optional: Serve with crusty bread for dipping.
💡 Tips
- Homemade meatballs: Mix 500 g ground meat, 1 egg, ¼ cup breadcrumbs, 1 tsp salt, ½ tsp pepper, and 1 tsp herbs. Roll into 1-inch balls.
- Thicker stew: Mash a few potatoes in the pot before serving or stir in 1–2 tsp cornstarch dissolved in water.
- Flavor boost: Brown meatballs in a skillet before adding for extra depth.
If you like, I can also give you a cheesy version or a crockpot version with creamy broth for a richer, comforting stew.
