Crock-Pot Meatball Stew

Crock-Pot Meatball Stew

Crock-Pot Meatball Stew
Recipe Type: Stew
Author: Lady Tara
Prep time: 20 mins
Cook time: 7 hours
Total time: 7 hours 20 mins
Serves: 6
This is an alternative to beef stew in the crock-pot I whipped up because I had ground sirloin but I did not have stew beef. Easy for a quick crock-pot dinner.
  • 2 Pounds Ground Sirloin (Or Lean Ground Beef)
  • 2 Bags Frozen Stew Vegetables, Thawed
  • 1 Envelope McCormicks Beef Stew Seasoning
  • 1/2 Bag Frozen Pearl Onions, Thawed
  • 2 Eggs, Beaten
  • 1 Cup Seasoned Bread Crumbs
  • Salt and Pepper To Taste
  • 1 Teaspoon Garlic Powder
  • 1/4 Cup Water
  • 2 Beef Bullion Cubes
  1. Mix beef, eggs and breadcrumbs in mixing bowl until well mixed.
  2. Roll into small meatballs (about the size of a golf ball).
  3. Place frozen vegetables in crock-pot.
  4. Add the rest of the ingredients to crock and stir gently.
  5. Cook on low for 6-8 hours (will depend on your crock).
  6. Serve.

You can skip the eggs and breadcrumbs but this helps hold the meatballs together and gives them a little more flavor. You can also substitute 1/4-1/2 cup beef broth in place of the water and bullion, I just didn’t have any in the house. If your stew becomes too watery after 4 hours you can add about 1/2 cup of instant tapioca which will thicken it. Ideally, you should let your frozen vegetables thaw but I didn’t and added the tapioca to thicken it a little. My frozen vegetables included carrots, celery and potatoes.


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    • says

      I would serve with some crusty rolls and a salad if you want to get your greens in. It’s got your meat, potatoes and vegetables covered if you do it exactly per the recipe. Enjoy!

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