Italian Meatball Stew Crock Pot
Savor the comforting flavors of this hearty Italian Meatball Stew made effortlessly in your crock pot! Juicy, homemade beef meatballs are seared to perfection, then slow-cooked alongside a medley of fresh vegetables, tender baby potatoes, and aromatic Italian herbs in a rich beef broth and tomato base. Infused with the warmth of oregano, basil, and garlic, this one-pot wonder is finished with a vibrant pop of baby spinach for added nutrition. Perfect for busy weeknights or cozy family dinners, this slow cooker recipe requires minimal prep time and delivers maximum flavor. Serve it with crusty bread for a complete, satisfying meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 cup Italian breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 unit large egg
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 unit yellow onion, diced
- 3 unit garlic cloves, minced
- 3 unit carrots, peeled and sliced
- 2 unit celery stalks, sliced
- 1.5 lb baby potatoes, halved
- 28 oz canned diced tomatoes
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 unit bay leaf
- 2 cups baby spinach
Instructions
In a large mixing bowl, combine the ground beef, Italian breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix until well combined.
Shape the mixture into 1-inch meatballs and set aside.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear them until browned on all sides. They do not need to be cooked through. Transfer the browned meatballs to the crock pot.
In the same skillet, add the diced onion and minced garlic, sautéing until softened and fragrant. Transfer the mixture to the crock pot.
Add the carrots, celery, baby potatoes, diced tomatoes (undrained), beef broth, oregano, basil, and bay leaf to the crock pot. Stir gently to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well melded.
In the last 15 minutes of cooking, stir in the baby spinach until wilted.
Remove the bay leaf before serving. Ladle the stew into bowls and serve warm with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 8749 mg | 380% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 47.9 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 915 mg | 70% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 7007 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
