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Marti's Meatball Stew

User Rating 5 Star Rating (1 Review)


This tasty meatball stew makes an easy weekday meal. Add crusty bread or biscuits for a satisfying dinner.


  • 1 pound lean ground beef
  • 1/4 tsp. garlic powder
  • salt and pepper
  • few sprigs parsley, chopped, or 1 teaspoon dried parsley flakes
  • 1/4 tsp. marjoram
  • 1/4 tsp. basil
  • 1 egg
  • 1/2 cup soft bread crumbs
  • 1 to 2 tablespoons oil
  • 4 small carrots, peeled and diced
  • 3 potatoes, peeled and diced
  • 1 onion, chopped
  • 1 pound green beans, cut in 1 1/2" lengths
  • 1 can (1 pound) stewed tomatoes
  • 1 cup water


Mix beef, garlic powder, 1 teaspoon of salt, the parsley, herbs, egg, and bread crumbs. Shape beef mixture into 12 meatballs and brown on all sides in a skillet in hot oil (or bake in oven for 20 to 30 minutes). Put carrots, potatoes, onion and green beans in slow cooker. Sprinkle with salt and pepper. Add meatballs. Mix tomatoes and water; pour over top. Cover and cook on low 6 to 8 hours.
Makes 6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Yum Yum, Member taptaptap

We enjoyed the stew but here are a few no-no's if you make it. For starters, I used frozen pre cut veggies for stew - the carrots came out just fine but the potatoes got mushy. Didn't mind it because it just simply tasted so darn good! BUT if you want it to come out Perfect - use REAL potatoes - maybe don't dice them either - quarter them. I believe they would not cook down so much. Thanks - it was very good and I'll certainly use it again - sans the frozen veggies!

9 out of 9 people found this helpful.

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