Name: Slow Cooker Meatball & Potato Stew (Hearty, Comforting & Easy)
Ingredients: 1 lb (450g) frozen or fresh cooked meatballs (beef, pork, or Italian-style); 4 medium Yukon Gold or red potatoes, cubed (about 4 cups); 2 carrots, sliced; 1 small onion, diced; 2 garlic cloves, minced; 1 (14.5 oz) can diced tomatoes; 2 cups beef or vegetable broth; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp paprika; Salt & black pepper to taste; ¾ cup frozen peas; Optional: 1 tbsp Worcestershire sauce, 2 tbsp tomato paste, fresh parsley

Ingredients

Scale

1 lb (450g) frozen or fresh cooked meatballs (beef, pork, or Italian-style)
4 medium Yukon Gold or red potatoes, cubed (about 4 cups)
2 carrots, sliced
1 small onion, diced
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
2 cups beef or vegetable broth
1 tsp dried thyme
1 tsp dried oregano
½ tsp paprika
Salt & black pepper to taste
¾ cup frozen peas
Optional: 1 tbsp Worcestershire sauce, 2 tbsp tomato paste, fresh parsley

Instructions

Layer in slow cooker: Add potatoes, carrots, onion, and garlic to the bottom of the crock.
Add meatballs: Place meatballs on top (no need to thaw if frozen).
Pour liquids: Add diced tomatoes (with juice), broth, thyme, oregano, paprika, salt, pepper, and optional Worcestershire or tomato paste. Stir gently to combine (avoid breaking meatballs).
Cook:
- Low: 6–7 hours
- High: 3–4 hours
Finish: Stir in frozen peas during the last 30 minutes of cooking.
Serve hot, garnished with fresh parsley if desired.

💡 Pro Tips:
– Use pre-cooked meatballs (homemade or store-bought) to keep them intact.
– For thicker stew, mix 1 tbsp cornst starch with 2 tbsp cold water; stir in during last 30 minutes.
– Serve with crusty bread or over egg noodles for extra heartiness.

Prep Time & Nutrition (per serving, serves 6):