Slow Cooker Meatball and Potato Stew is the kind of recipe that feels like it was made for busy days, cold evenings, or anytime you want a hearty meal waiting for you without standing over the stove. It combines tender meatballs, soft potatoes, and a rich savory broth that slowly develops flavor as it cooks. The slow cooker does most of the work, turning simple ingredients into a deep, comforting stew.
Below is a clear, step-by-step guide to making it from scratch.
Slow Cooker Meatball and Potato Stew (Step-by-Step Guide)
Ingredients You’ll Need
For the meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1 egg
- 1/3 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- Optional: chopped parsley
For the stew:
- 5–6 medium potatoes, peeled and cut into chunks
- 3 carrots, sliced
- 1 small onion, diced
- 3–4 cups beef broth
- 2 tbsp tomato paste (optional but adds depth)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1–2 tbsp olive oil (optional for richness)
- Optional: frozen peas added at the end
Step 1: Prepare the Meatballs
In a large bowl, combine ground beef, egg, breadcrumbs, garlic, salt, pepper, onion powder, and herbs.
Mix gently with your hands or a spoon until just combined. Avoid overmixing, or the meatballs will become dense.
Roll the mixture into small bite-sized meatballs, about 1 to 1.5 inches wide. Set them aside on a plate.
Step 2: Optional Browning (Adds Extra Flavor)
Heat a pan over medium heat with a small amount of oil.
Lightly brown the meatballs on the outside for 2–3 minutes per side. They do not need to be fully cooked.
This step is optional, but it adds a deeper, richer flavor to the stew.
Step 3: Prepare the Vegetables
Place the potatoes, carrots, and onion into the bottom of your slow cooker.
The potatoes should be cut into evenly sized chunks so they cook at the same rate.
Season lightly with salt, pepper, thyme, and paprika.
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