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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

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)

Directions

Step 1

Start by preparing your vegetables. Peel and slice the carrots, dice the onion and potatoes, slice the celery and zucchini, and mince the garlic.

Step 2

In the Crock Pot, combine the carrots, celery, potatoes, onion, zucchini, and garlic.

Step 3

Add the frozen or fresh meatballs to the Crock Pot, spreading them evenly over the vegetables.

Step 4

Pour in the beef broth and the canned diced tomatoes (including the liquid).

Step 5

Stir in the tomato paste, dried oregano, dried basil, salt, and black pepper until well combined.

Step 6

Tuck the bay leaf into the mixture, ensuring it is submerged in the liquid.

Step 7

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.

Step 8

When the cooking time is complete, remove the bay leaf and discard it.

Step 9

Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.

Step 10

Serve hot alongside crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	(3118.2g)

Amount per serving	% Daily Value*
Calories	2093.6

Total Fat 113.1g	0%
Saturated Fat 42.0g	0%
Polyunsaturated Fat 3.6g
Cholesterol 275.0mg	0%
Sodium 10541.2mg	0%
Total Carbohydrate 170.1g	0%
Dietary Fiber 30.2g	0%
Total Sugars 48.1g
Protein 104.6g	0%

Vitamin D 0IU	0%
Calcium 756.7mg	0%
Iron 17.5mg	0%
Potassium 6732.3mg	0%

*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.

Source of Calories

Fat: 48.1%

Protein: 19.8%

Carbs: 32.1%