Meatball Vegetable Stew in Crock Pot
Transform weeknight dinners with this hearty and flavorful Meatball Vegetable Stew in Crock Pot, a wholesome one-pot wonder brimming with tender meatballs, vibrant vegetables, and aromatic herbs. This slow-cooked comfort food combines the savory goodness of beef broth, canned tomatoes, and a touch of tomato paste for a rich, velvety base that simmers to perfection over several hours. Featuring classic vegetables like carrots, celery, potatoes, and zucchini, it's a nutrient-packed meal the whole family will love. The recipe comes together effortlessly with minimal prep, making it an ideal choice for busy schedules or make-ahead meal planning. Serve this cozy stew with crusty bread or over fluffy rice for a complete, satisfying dish that will warm you from the inside out! Perfect for Crock Pot enthusiasts and lovers of hearty, slow-cooked meals. Keywords: meatball vegetable stew, Crock Pot recipes, slow cooker dinner, hearty stew, easy family meals.
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Recipe Information
Ingredients
- 1 pound frozen or fresh meatballs
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 1 medium zucchini, sliced
- 14.5 ounces canned diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Start by preparing your vegetables. Peel and slice the carrots, dice the onion and potatoes, slice the celery and zucchini, and mince the garlic.
In the Crock Pot, combine the carrots, celery, potatoes, onion, zucchini, and garlic.
Add the frozen or fresh meatballs to the Crock Pot, spreading them evenly over the vegetables.
Pour in the beef broth and the canned diced tomatoes (including the liquid).
Stir in the tomato paste, dried oregano, dried basil, salt, and black pepper until well combined.
Tuck the bay leaf into the mixture, ensuring it is submerged in the liquid.
Cover the Crock Pot with its lid and set it to cook on low heat for 6-8 hours or high heat for 3-4 hours.
When the cooking time is complete, remove the bay leaf and discard it.
Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.
Serve hot alongside crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
2094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 10541 mg | 458% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 48.1 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 757 mg | 58% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 6732 mg | 143% | |
*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.
