This Slow Cooker Meatball and Potato Stew is the ultimate cozy comfort meal—tender, juicy meatballs simmered low and slow with hearty potatoes in a rich, savory broth. It’s an easy dump-and-go recipe that fills your home with incredible aroma and delivers a warm, satisfying dinner perfect for busy weeknights or chilly days.
Servings: 6
Ingredients
For the Meatballs
- 1 lb 450g ground beef
- ¼ cup breadcrumbs
- 1 egg
- 2 cloves garlic minced
- 2 tbsp finely chopped parsley
- ½ tsp salt
- ¼ tsp black pepper
- Shortcut: Use 1 lb fully cooked frozen meatballs instead.
For the Stew
- 1 ½ lbs 700g potatoes, peeled and cubed
- 3 medium carrots sliced
- 1 small onion diced
- 3 cups beef broth
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp paprika
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch + 2 tbsp water for thickening, optional
Instructions
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Prepare the Meatballs
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In a bowl, combine ground beef, breadcrumbs, egg, garlic, parsley, salt, and pepper.
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Mix gently (don’t overwork the meat).
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Roll into 1-inch meatballs.
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(Skip this step if using frozen meatballs.)
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Assemble the Stew
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Add potatoes, carrots, and onion to the slow cooker.
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Place meatballs on top.
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Pour in beef broth and tomato sauce.
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Stir in tomato paste, thyme, paprika, Worcestershire sauce, salt, pepper, and bay leaf.
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Slow Cook
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Cover and cook:
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LOW for 6–7 hours, or
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HIGH for 3–4 hours,
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until potatoes are fork-tender and meatballs are fully cooked.
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Thicken (Optional)
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Mix cornstarch with water until smooth.
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Stir into stew during the last 20–30 minutes of cooking.
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Allow it to thicken before serving.
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Finish & Serve
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Remove bay leaf.
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Taste and adjust seasoning.
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Garnish with fresh parsley if desired.
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Serve warm with crusty bread or over rice.