Crockpot Meatball and Potato Stew

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 08/28/19
Crockpot Meatball and Potato Stew

Annabelle Breakey / Getty Images

Prep: 20 mins
Cook: 10 hrs
Total: 10 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
534 Calories
14g Fat
69g Carbs
35g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 534
% Daily Value*
Total Fat 14g 17%
Saturated Fat 6g 31%
Cholesterol 84mg 28%
Sodium 807mg 35%
Total Carbohydrate 69g 25%
Dietary Fiber 8g 29%
Protein 35g
Calcium 282mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty and delicious Crockpot Meatball and Potato Stew recipe is so easy to make and cooks all by itself all day in your crockpot. It's the perfect recipe for a cold winter day, and the aroma that will greet you when you open the door in the evening is incredible.

You can purchase frozen precooked meatballs for this recipe, or make your own. The meatballs do have to be cooked before they are combined with the other ingredients in this recipe. If you put uncooked meatballs into the slow cooker, they will make the mixture greasy and may fall apart before they are cooked. Any meatballs you add should be fully cooked since uncooked ground beef just doesn't work in the slow cooker.

Serve this wonderful recipe with some rolls hot out of the oven, or some freshly baked cornbread. A crisp green salad tossed with strawberries, or with sliced mushrooms and cherry or grape tomatoes is a welcome contrast to the comforting, warm stew.

Ingredients

  • 1-pound package frozen meatballs
  • 4 russet or Yukon Gold potatoes, peeled and sliced or cubed
  • 1 (16 ounce) bag baby carrots
  • 1 onion, chopped
  • 3 cloves garlic, sliced
  • 3 (14 ounce) cans ready to serve beef broth
  • 1 cup water
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (12 ounce) can evaporated milk
  • 3 tablespoons cornstarch

Steps to Make It

  1. Spray a 4 or 5-quart crockpot with nonstick cooking spray.

  2. Place meatballs, potatoes, baby carrots, onion, and garlic in the slow cooker. Add broth, water, parsley, marjoram, basil, salt, and pepper and mix gently.

  3. Cover the crockpot and cook on low for 9 to 11 hours.

  4. Mix evaporated milk and cornstarch; add during last hour and cook until thoroughly heated and thickened. 4 to 6 servings

  5. If you have a new hotter cooking crockpot cook on low for 6 to 8 hours.