Imagine coming home to a kitchen filled with the irresistible aroma of a hearty Italian stew that practically cooks itself! This Slow Cooker Italian Meatball Stew is your ticket to an effortless, mouth-watering meal that will have your family begging for seconds. With just minutes of prep time and the magic of a slow cooker, you'll transform simple ingredients into a restaurant-quality dish that screams comfort and flavor. Whether you're a busy professional, a home cook looking for an easy dinner solution, or simply craving a delicious one-pot wonder, this recipe is about to become your new weeknight hero!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 lb frozen meatballs
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the bell pepper and onion into uniform pieces. Mince the garlic cloves finely to ensure even flavor distribution.
- Place the frozen meatballs directly into the slow cooker without thawing. This allows them to cook slowly and absorb the surrounding flavors.
- Add the chopped bell pepper, onion, and minced garlic to the slow cooker, distributing them evenly around the meatballs.
- Pour the entire can of diced tomatoes over the ingredients, ensuring the tomatoes cover the meatballs and vegetables.
- Measure and pour 4 cups of vegetable broth into the slow cooker, which will create a rich, flavorful liquid base for the stew.
- Sprinkle the Italian seasoning over the top of the ingredients, then add salt and pepper to taste. Gently stir to combine all ingredients without breaking the meatballs.
- Cover the slow cooker and set it to low heat. Cook for 6 hours, allowing the flavors to meld and the meatballs to become tender and fully cooked.
- After 6 hours, check the seasoning and adjust salt and pepper if needed. The stew should have a thick, rich consistency.
- Serve hot in bowls, optionally garnishing with fresh parsley or grated Parmesan cheese. Pair with crusty bread or over pasta for a complete meal.
Tips
- Use frozen meatballs for maximum convenience and to prevent them from falling apart during cooking.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the stew.
- For extra depth of flavor, consider briefly sautéing the onions and garlic before adding them to the slow cooker.
- If you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir in during the last hour of cooking.
- Don't lift the slow cooker lid too often, as this releases heat and can increase cooking time.
- For a low-carb option, serve the stew over cauliflower rice instead of traditional pasta.
- Leftover stew can be stored in the refrigerator for up to 3-4 days and often tastes even better the next day.
- Fresh herbs like basil or parsley can add a bright, fresh finish to the rich stew.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 70mg
