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Slow-Cooker Meatball Stew

This recipe was a lifesaver when I worked full time and needed a dinner the kids would enjoy when we got home. It is perfect to let your young ones help prepare. They can chop, peel, mix and pour. It doesn’t matter if the veggies are all different sizes—your children will still devour this fun and tasty stew. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings


  • 4 peeled medium potatoes, cut into 1/2-inch cubes
  • 4 medium carrots, cut into 1/2-inch cubes
  • 2 celery ribs, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1/4 cup frozen corn
  • 1 package (28 to 32 ounces) frozen fully cooked home-style meatballs
  • 1-1/2 cups ketchup
  • 1-1/2 cups water
  • 1 tablespoon white vinegar
  • 1 teaspoon dried basil
  • Biscuits or dinner rolls, optional


  • In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.
Nutrition Facts
1 cup: 449 calories, 26g fat (12g saturated fat), 41mg cholesterol, 1322mg sodium, 40g carbohydrate (17g sugars, 4g fiber), 16g protein.

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Average Rating:
  • misscoffeepot
    Jan 8, 2020

    family favorite- easy to fix, hearty

  • jimmyJEO
    Oct 21, 2019

    Not that great. Tasted like vegetable soup.

  • Jgpc
    Oct 19, 2019

    No comment left