Slow Cooker Italian Meatball Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow cooker Italian meatball stew thick with homemade meatballs, vegetables, and marinara-based broth. The low-and-slow method builds flavor and makes this hearty dinner nearly hands-off.
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Nutrition & ingredients
Ingredients
serves 6- 1 lb. extra lean ground beef ((use at least 96% lean meat, since you will not drain the fat once it's cooked))
- 1/3 cup Italian style seasoned breadcrumbs
- 1 egg
- 2 tablespoons milk
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- 2 carrots, peeled and sliced into bite-sized rounds
- 6 ounces tomato paste
- 2 cups beef broth, plus additional (to thin to desired consistency, as needed)
- ½ cup marinara sauce
- 1 teaspoon seasoned salt (such as Lawry’s)
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 (10.8 ounce) package frozen Italian-style vegetables (I used Birds Eye Steamfresh Italian Blend)
- Optional, for serving: cooked pasta or rice
- Optional garnish: fresh parsley; fresh basil
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1144mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 84mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.