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Crock-Pot® Slow Cooker Autumn Meatball Stew

Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 -6
Author Jenn

Ingredients

  • Meatballs
  • 1 pound meatball mixture or ground beef
  • 1 cup plain breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 tablespoon parsley flakes
  • 1 garlic clove minced
  • 1/2 cup warm water
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • Stew
  • 1 pound potatoes halved and quartered
  • 1/2 pound baby carrots halved
  • 1 small onion chopped
  • 1 can 14.5 ounce diced tomatoes
  • 1 1/2 cups beef broth
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic minced
  • 1/2 tablespoon freshly chopped rosemary
  • 1/2 teaspoon Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon salt
  • Pinch of black pepper
  • 1 pound cooked extra-wide egg noodles

Instructions

  1. Meatballs
  2. Preheat oven to 350 degrees.
  3. Spray a 11x7 baking dish with cooking spray and set aside.
  4. Place all meatball ingredients in a large bowl and mix together until combined.
  5. Roll mixture into 1-inch balls and place in prepared baking dish.
  6. Bake meatballs for about 25 minutes until browned.
  7. Stew
  8. Place browned meatballs in the bottom of your Crock-Pot® slow cooker.
  9. Add in remaining ingredients except egg noodles and gently stir until combined.
  10. Cover and cook on low for 8-9 hours or until potatoes are tender.
  11. Serve stew over cooked egg noodles.