Slow Cooker Meatball and Potato Stew
A hearty, comforting dish that practically cooks itself
There’s something deeply satisfying about a slow-cooked stew—the way simple ingredients transform into a rich, flavorful meal over time. This Slow Cooker Meatball and Potato Stew is the perfect example. Tender, juicy meatballs simmer alongside soft potatoes in a savory broth, creating a dish that’s both filling and comforting. It’s ideal for busy days when you want a home-cooked meal waiting for you.
Ingredients
For the meatballs:
- 500 g ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup breadcrumbs
- 2 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
For the stew:
- 4–5 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, chopped
- 3 cups beef broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Step-by-Step Method
1. Prepare the meatball mixture
In a large bowl, combine the ground meat, chopped onion, garlic, egg, breadcrumbs, milk, salt, pepper, and parsley. Mix gently with your hands or a spoon until everything is well incorporated. Avoid overmixing, as this can make the meatballs tough.
2. Shape the meatballs
Take small portions of the mixture and roll them into balls about the size of a walnut. Place them on a tray or plate as you go. You should get around 20–25 meatballs.
3. Optional: Brown the meatballs
For extra flavor, lightly brown the meatballs in a skillet over medium heat for 3–4 minutes, turning occasionally. This step is optional but adds a deeper, richer taste to the stew.
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