Crockpot Meatball Stew An Old Taste Treat Food

SLOW-COOKED MEATBALL STEW

Steps:

• Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

CROCKPOT MEATBALL STEW- (AN OLD TASTE TREAT)

Steps:

• 1. Lightly combine meatball ingredients. Form into 20-24 meatballs. In a large skillet. brown in oil. Remove meatballs. Save for later. Reserve 3 Tablespoons of meat drippimngs. Add 2-3 Tablespoons of flour,stirring constantly.. while stirring in 3 beef bouillion cubes added to 3 cups of boiling water. Add steak sauce, thyme salt and pepper. Stir constantly to make a gravy.Not to thick.
• 2. Cook prepared carrots and potatoes in a pan of water. When almost done drain and put them in a crockpot on med. Pour gravy into crockpot. Add 2 bay leaves, and minced onion. Gently mix. Cook 1/2 hour. Add frozen peas. Mix.
• 3. Add meatballs, mix gently and heat.. ... keep pot covered. When ready to eat, serve right from the crockpot. Then meatballs, stir gently. Cook another 1/2 hour to heat meatballs...add a little water if needed to gravy, stir. When ready...serve from the crockpot.

OLD-FASHIONED SLOW COOKER MEATBALL STEW

Steps:

• In a large bowl, combine the eggs with the dried minced onion, breadcrumbs, Worcestershire sauce, and salt and pepper. Add the meat and mix with your hands to blend thoroughly.
• Shape the meat mixture into meatballs about 1 1/2 inches in diameter.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Arrange the meatballs in the hot oil and cook for about 15 minutes, frequently turning to brown all sides.
• While the meatballs are browning, prepare the vegetables. Peel the potatoes, if desired, and cut them into 1/2-inch cubes. Peel the carrots and slice them into 1/2-inch rounds. Chop the celery and onion.
• Put the potatoes, carrots, and celery in the slow cooker. With a slotted spoon or spatula, transfer the browned meatballs to the slow cooker.
• Put the onions in the same skillet used for the meatballs. Place the skillet over medium heat and cook the onions until they have browned, or about 5 minutes. The caramelization from the onions adds flavor to the dish. If you're short on time, skip this step.
• In a bowl, combine the cream of mushroom soup and tomato soup. Stir to blend. Pour the soups over the meatballs and vegetables.
• Cover the pot and cook on low for 6 to 8 hours, or about 3 to 4 hours on high. Taste and adjust seasonings before serving.
• Serve the meatballs stew with crusty French bread or hot baked buttermilk biscuits . For a well-rounded meal, add some simply dressed greens or a tossed salad .

CROCK POT MEATBALL STEW

Steps:

• 1. Place potatoes, carrots, onion, mushrooms and meatballs in a crockpot.
• 2. In a bowl, stir tomato sauce, beef broth, red wine, 3/4 water and garlic powder. Pour over meatballs and vegetables.
• 3. Cover and cook on high for 4-5 hours.
• 4. 1 hour before it's to be done, thicken sauce with 2 tbsps. flour into 1/2 cup cold water.

SLOW-COOKER MEATBALL STEW

Steps:

• In a 5-qt. slow cooker, combine potatoes, carrots, celery, onion, corn and meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low for 6-8 hours, until meatballs are cooked through. If desired, serve with biscuits or dinner rolls.

SLOW-COOKER MEATBALL STEW

Steps:

• In 4- to 5-quart slow cooker, layer all ingredients in order listed.
• Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

CROCK POT MEATBALL STEW

Steps:

• Place potatoes, carrots, onion, mushrooms, and meatballs in a crock pot. In a bowl, stir tomato sauce, beef broth, red wine, 3/4 cup water and garlic powder. Pour over meatballs and vegetables.
• Cover and cook on high for 4-5 hours.
• 1 hour before it's to be done, thicken sauce with 2 tablespoons flour into 1/2 cup cold water.

MEATBALL & VEGETABLE STEW IN CROCK POT

Steps:

• In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
• Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
• Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
• I usually sprinkle a little parmesan cheese on top of each serving.