Meatball Vegetable Stew In Crock Pot Recipes

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.

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:

• In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
• Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
• Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
• I usually sprinkle a little parmesan cheese on top of each serving.

Steps:

• In a bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on low for 6-8 hours or until the vegetables are 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:

• 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:

• 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.

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.

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.