Ingredients
For the meatballs
- 1½ lb (680 g) ground beef
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp chopped parsley
For the stew
- 1½ lb (680 g) baby potatoes, halved, or potatoes cut into chunks
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz/410 g) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp black pepper
- Salt to taste
- 1 bay leaf
For thickening
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions
1. Make the meatballs.
Combine the ground beef, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, pepper, and parsley. Mix gently until everything is just combined.
Shape into approximately 1½-inch meatballs. For extra flavor, brown them for 2–3 minutes per side in a hot skillet before adding them to the slow cooker. They don’t need to cook through.
2. Fill the slow cooker.
Place the potatoes, onion, carrots, celery, and garlic in the bottom of a 6-quart slow cooker. Arrange the meatballs over the vegetables.
3. Make the savory sauce.
Whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, paprika, and black pepper. Pour evenly over the meatballs and vegetables. Add the bay leaf.
4. Slow cook.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes and carrots are fork-tender and the meatballs reach 160°F/71°C internally.
Try not to stir during the first few hours so the meatballs stay intact.
5. Thicken the stew.
About 20–30 minutes before serving, whisk the cornstarch with cold water until smooth. Stir it gently into the cooking liquid. Cover again and cook on HIGH until the gravy thickens.
Remove the bay leaf and taste, adding additional salt or pepper if needed.
Serving
Spoon the meatballs, potatoes, vegetables, and plenty of rich gravy into bowls. Sprinkle with fresh parsley or Parmesan. It’s especially delicious with crusty bread, garlic bread, or warm dinner rolls for soaking up the sauce.
Serves: 6
Prep: 20 minutes
Slow cooking: 4–8 hours, depending on setting
Tip: For an even richer gravy, stir in ¼ cup heavy cream at the very end.