Crockpot Meatball Stew Recipes

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.

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.

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.

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.

Steps:

• 1. Lightly combine meatball ingredients. Form into 20-24 meatballs. In a large skillet. brown in oil. Remove meatballs. Save for later. Reserve 3 Tablespoons of meat drippimngs. Add 2-3 Tablespoons of flour,stirring constantly.. while stirring in 3 beef bouillion cubes added to 3 cups of boiling water. Add steak sauce, thyme salt and pepper. Stir constantly to make a gravy.Not to thick.
• 2. Cook prepared carrots and potatoes in a pan of water. When almost done drain and put them in a crockpot on med. Pour gravy into crockpot. Add 2 bay leaves, and minced onion. Gently mix. Cook 1/2 hour. Add frozen peas. Mix.
• 3. Add meatballs, mix gently and heat.. ... keep pot covered. When ready to eat, serve right from the crockpot. Then meatballs, stir gently. Cook another 1/2 hour to heat meatballs...add a little water if needed to gravy, stir. When ready...serve from the crockpot.

Steps:

• Place carrots in the bottom of a slow cooker, then place meatballs on top.
• Combine diced tomatoes with juice, tomato paste, chicken broth, red wine, onion, garlic, olive oil, sugar, oregano, basil, garlic powder, seasoned salt, cayenne pepper, and black pepper in a bowl; pour over meatballs and carrots in the slow cooker.
• Cover and cook on Low for 4 to 6 hours. Add thawed Italian vegetables, cover, and cook on High until vegetables are done, about 30 minutes.

Steps:

• 1. Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper.
• 2. Shape mixture into about 24 meatballs, then brown in butter.
• 3. Drain well.
• 4. Stir together tomatoes, water, beef granules and seasonings.
• 5. Place carrots, potatoes, and sliced onion in bottom of crockpot, top with meatballs.
• 6. Pour tomato mixture over all.
• 7. Cover and cook on low setting for 8 to 10 hours.
• 8. Before serving, remove meatballs with a slotted spoon.
• 9. Make a smooth paste of the cornstarch and water and stir into vegetables.
• 10. Cover and cook on high setting for 10 minutes to thicken.
• 11. Add meatballs to stew and serve.

Steps:

• Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and salt and pepper.
• Blend meat in a and mix thoroughly.
• Heat oil over medium-high heat in a large skillet.
• Form meat mixture into meatballs about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil.
• While meatballs are browning, place the potatoes, carrots, and celery in a crock pot (3-1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
• Quickly brown the onions and add to the crock pot.
• Pour soup over all; cover and cook on low for 7 to 9 hours.
• Taste and adjust seasonings before serving.