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All-Day Meatball Stew

Frozen meatballs and convenient jarred mushrooms with cans of tomato sauce and beef broth simplify this homey stew that cooks all day. Each bite boasts lots of fresh veggie flavor and comforting rich gravy. It smells so good while it cooks, it’s hard to resist! —Anita Hoffman, Holland, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 8-1/2 hours
  • Makes
    8 servings (3 quarts)

Ingredients

  • 2 packages (12 ounces each) frozen fully cooked Italian meatballs
  • 5 medium potatoes, peeled and cubed
  • 1 pound fresh baby carrots
  • 1 medium onion, halved and sliced
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 3/4 cup water
  • 3/4 cup dry red wine or beef broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/2 cup cold water

Directions

  • Place the meatballs, potatoes, carrots, onion and mushrooms in a 5- or 6-qt. slow cooker. In a large bowl, combine the tomato sauce, broth, water, wine, garlic powder and pepper; pour over top. Cover and cook on low for 8-10 hours or until vegetables are tender.
  • Combine flour and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts
1-1/2 cups: 384 calories, 20g fat (9g saturated fat), 41mg cholesterol, 1317mg sodium, 35g carbohydrate (7g sugars, 5g fiber), 19g protein.

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Reviews

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Average Rating:
  • Kerry Milius
    Feb 14, 2021

    I followed the original recipe exactly, which is unusual for me. Made sure I had quality meatballs. Went together quickly and was cooked the recommended length of time. We were very disappointed.It was pretty "blah" tasting, Didn't like the flavor and felt the meatballs were a little "soggy". In my opinion, I wish I'd have drank that cabernet rather than cook with it!

  • KatieOkelley
    Nov 24, 2020

    I added a diced turnip to this, but otherwise cooked as written. Added a very good flavor combo to this soup. Will make again!

  • Alison
    Nov 19, 2020

    I made this for me and my husband and it was DELICIOUS! I highly recommend using the wine along with beef broth (I used Better Than Boullion, which I got at Costco). Also, if you're short on time, you can buy the little potatoes and just throw them in. I didn't want to peel and cut, and it took 5 minutes to prepare. Would definitely make this again and again!

  • nmgayton
    Jul 22, 2020

    Easy to put together but found the tomatoey broth to be lacking in flavor. Would recommend additional spices and/or herbs to enhance flavor. Would make again but with adjustments To recipe.

  • inman018
    Oct 31, 2016

    My family loved this recipe! I added 1/4 tsp of basil, thyme, rosemary, and cayenne pepper. It really enhanced the flavor and made it so savory!

  • Glasshalffull
    Oct 26, 2016

    My family really loved this. I only made one change. I substituted beef broth for the water and the wine. A great comfort food!

  • Sharondrue
    Oct 10, 2016

    I'm not going to make this again. It was pretty "blah" tasting, I added a clove of garlic, red pepper flakes and some cayenne pepper; still not enough umph. Bland, bland, bland.

  • JGa2595176
    Oct 7, 2016

    Glad we tried this recipe although not a keeper for our family. Made for dinner as written, slow cooked all day. In the end, didn't wow us. Each had a bowl and have loads of leftovers, but may throw out. Not sure what went wrong, but rather make a nice beef stew instead.

  • Kcke2pen
    Oct 5, 2016

    This sounds great but is there a way to reduce the sodium?

  • MarineMom_texas
    May 22, 2015

    I prepared this delicious dish recently and declare it a winner. I followed the recipe except I used regular carrots that I cut up instead of the baby carrots. My husband and I loved this recipe. I will be making it again and again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.