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Crockpot Meatball Stew on a plate
Andrew Fowler

Crockpot Meatball Stew

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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 85% lean ground beef
  • 1 large egg
  • 1/3 cup plain dry breadcrumbs
  • 1/4 cup finely grated Parmesan
  • 2 garlic cloves finely grated and divided
  • 1 tsp dried oregano divided
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 can 28 oz crushed tomatoes
  • 1 1/2 cups low-sodium beef broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 2 medium carrots cut into 1/4-inch rounds
  • 1 small yellow onion diced
  • 1 medium zucchini cut into 3/4-inch half-moons

Method
 

  1. Heat the oven to 425°F and brush a rimmed sheet pan with olive oil. Mix beef, egg, breadcrumbs, Parmesan, half the garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt and pepper gently in a bowl.
  2. Form 18 equal meatballs, place on the pan and bake for 12 to 15 minutes until lightly browned; they will finish cooking in the slow cooker.
  3. Combine tomatoes, broth, beans, carrots, onion, remaining garlic, oregano and salt in a 6-quart slow cooker. Nestle meatballs into the sauce immediately after baking.
  4. Cover and cook on low for 4 hours, then fold in zucchini gently without breaking the meatballs.
  5. Cover and cook on low for 1 hour more until carrots and zucchini are tender and meatball centers reach 160°F.
  6. Rest uncovered for 10 minutes, then serve 3 meatballs per portion with one-sixth of the beans, vegetables and thick sauce.