There’s something especially comforting about coming home to a slow cooker filled with tender meatballs, soft potatoes, vegetables, and rich savory gravy. This Slow Cooker Meatball and Potato Stew is the kind of hearty meal that feels like it has been simmering all day—even though the slow cooker does nearly all the work.
It’s easy, filling, family-friendly, and made with simple ingredients you may already have in the kitchen. Serve it with crusty bread for soaking up every drop of that flavorful broth, and you’ve got a cozy dinner with very little effort.
Why You’ll Love This Meatball Stew
- Minimal prep and easy cleanup
- Uses convenient frozen or homemade meatballs
- Hearty potatoes make it a complete meal
- Slow cooking develops deep, savory flavor
- Perfect for busy weeknights
- Great for leftovers
- Easy to customize with your favorite vegetables
Ingredients
- 1 ½ pounds frozen fully cooked meatballs
- 1 ½ pounds potatoes, peeled and cut into bite-size chunks
- 1 medium yellow onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (14–15 ounces) diced tomatoes, with juices
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas, optional
- 2 tablespoons chopped fresh parsley, optional
For a Thicker Stew
- 2 tablespoons cornstarch
- 3 tablespoons cold water
You can skip the cornstarch if you prefer a thinner, soupier consistency.
How to Make Slow Cooker Meatball and Potato Stew
1. Prepare the Vegetables
Wash and prepare the potatoes, carrots, celery, onion, and garlic.
Cut the potatoes into relatively even pieces so they cook consistently. Avoid cutting them too small, since they will have several hours in the slow cooker.
2. Layer Everything in the Slow Cooker
Place the potatoes, carrots, celery, onion, and garlic into a 6-quart slow cooker.
Add the frozen fully cooked meatballs on top.
There's no need to thaw the meatballs first.
3. Make the Stew Base
In a bowl, whisk together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
Pour the mixture over the meatballs and vegetables.
Give everything a gentle stir to distribute the ingredients.
4. Slow Cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The stew is ready when the potatoes and carrots are tender and the meatballs are heated completely through.
Try not to open the lid repeatedly while cooking. Each time the lid comes off, valuable heat escapes and cooking takes longer.
5. Add the Peas
If using frozen peas, stir them into the stew during the final 15–20 minutes of cooking.
They only need enough time to heat through while retaining their color and fresh flavor.
6. Thicken the Stew
For a thicker, gravy-like consistency, whisk the cornstarch and cold water together in a small bowl until smooth.
Stir the slurry into the hot stew and allow it to cook for another 10–15 minutes, or until the broth thickens.
Taste and adjust the seasoning before serving.
Sprinkle with fresh parsley for a little color and freshness.
Tips for the Best Slow Cooker Meatball Stew
