Slow Cooker Amish Meatball Stew

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Slow Cooker Amish Meatball Stew: A Hearty Comfort Classic

If you’re looking for a meal that feels warm, filling, and deeply comforting, Slow Cooker Amish Meatball Stew is exactly that kind of dish. Rooted in simple, wholesome cooking traditions, this stew combines tender homemade meatballs, rich broth, and hearty vegetables into a satisfying one-pot meal. The slow cooker does most of the work, allowing the flavors to develop slowly and beautifully over time.

Here’s a detailed, step-by-step guide to making it from scratch.

Ingredients

For the meatballs:

500g ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1 egg
1/4 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried parsley

For the stew:

4 cups beef broth
3 medium potatoes, peeled and diced
3 carrots, sliced
2 celery stalks, chopped
1 small onion, chopped
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Optional thickening:

2 tablespoons cornstarch
2 tablespoons water

Step 1: Prepare the Meatball Mixture

Start by combining the ground meat, breadcrumbs, egg, milk, chopped onion, garlic, salt, pepper, and parsley in a large bowl.

Mix everything gently using your hands or a spoon. Avoid overmixing, as this can make the meatballs tough. The mixture should be soft but hold together when shaped.

Step 2: Shape the Meatballs

Take small portions of the mixture and roll them into bite-sized balls, about 2–3 cm in diameter. Place them on a plate or tray as you go.

You should end up with around 20–25 meatballs depending on size.

Step 3: (Optional) Brown the Meatballs

For extra flavor, you can lightly brown the meatballs in a skillet over medium heat for 3–4 minutes, turning them to get a light crust on all sides.

This step is optional, but it adds depth to the final stew. If you’re short on time, you can skip it and place the raw meatballs directly into the slow cooker.