Print
Crock-Pot® Slow Cooker Autumn Meatball Stew
Print Recipe
Pin Recipe
Author:
Jenn
Prep Time:
20 minutes
Cook Time:
8 hours
Total Time:
8 hours 20 minutes
Yield:
4 -6
Ingredients
Copy to clipboard
Copy to clipboard
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
Cook Mode
Prevent your screen from going dark
Instructions
Meatballs
Preheat oven to 350 degrees.
Spray a 11×7 baking dish with cooking spray and set aside.
Place all meatball ingredients in a large bowl and mix together until combined.
Roll mixture into 1-inch balls and place in prepared baking dish.
Bake meatballs for about 25 minutes until browned.
Stew
Place browned meatballs in the bottom of your Crock-Pot® slow cooker.
Add in remaining ingredients except egg noodles and gently stir until combined.
Cover and cook on low for 8-9 hours or until potatoes are tender.
Serve stew over cooked egg noodles.
Find it online
:
https://www.motherthyme.com/2016/10/crock-pot-slow-cooker-autumn-meatball-stew.html
Scroll to top
Scroll to top