One-Pot Wednesdays: Meatball Stew

Kim Conte



My mom knows that meatballs are my favorite food, so sometimes she makes me a bunch to take home. I love them so much, that I try to hide them from Mr. Cafe Kim so I don't have to share. That's pretty mean, right?

Now, I'm used to putitng meatballs in a sandwich and, of course, on top of spaghetti. But I've yet to slow cook them in a stew. I'll definitely be trying this One-Pot Meatball Stew one day soon. Yet another thing to hide from Mr. Cafe Kim...


Slow-Cooker Meatball Stew from Woman's Day

1 can (103⁄4 oz) condensed cream of mushroom soup with roasted garlic

1⁄2 cup beef broth

4 large red potatoes, cut in 1-in. chunks

11⁄2 cups bagged baby carrots

For Meatballs

1 lb lean ground beef

1⁄2 cup grated Parmesan cheese

1⁄3 cup seasoned dried bread crumbs

1 large egg

2 Tbsp chopped fresh parsley

1⁄2 tsp each salt and pepper

Chopped parsley for garnish

Stir soup and broth in a 3-qt or larger slow-cooker until blended. Stir in potatoes and carrots. Mix Meatball ingredients in a bowl with your hands or a wooden spoon until blended. Form into 11⁄2-in. balls. Place on top of vegetable mixture. Cover and cook on low 7 to 9 hours until Meatballs are cooked through and vegetables are tender. Transfer Meatballs and vegetables to a platter with a slotted spoon. Whisk sauce until smooth, and pour over Meatballs and vegetables. Sprinkle servings with parsley.

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