Crockpot Meatball & Potato Stew
Try making creamy and savory dish in your crockpot today! You will not be disappointed!
Yield
4 servingsPrep
1 hrsCook
7 hrsReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
dried, minced |
|
| ½ | cup |
bread crumbs
fine |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | pounds |
ground beef
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 5 | each |
red skinned potatoes
peeled, cubed |
*
|
| 2 | each |
carrots
peeled, sliced 1 1/2-inch thick |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
onions
coarsely chopped |
|
| 2 | each |
soup, golden mushroom
cans |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
dried, minced |
|
| 118 | ml |
bread crumbs
fine |
|
| 5 | ml |
worcestershire sauce
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 907.2 | g |
ground beef
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | each |
red skinned potatoes
peeled, cubed |
*
|
| 2 | each |
carrots
peeled, sliced 1 1/2-inch thick |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | each |
onions
coarsely chopped |
|
| 2 | each |
soup, golden mushroom
cans |
* |
Directions
Mix eggs with dried onion, bread crumbs, worcestershire sauce, and salt and pepper.
Blend meat in and mix thoroughly.
Heat oil over medium-high heat in a large skillet.
Form meat mixture into meatballs about 1½ to 2 inches in diameter; brown on all sides in hot oil.
While meatballs are browning, place the potatoes, carrots, and celery in a crockpot (3½ quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
Quickly brown the onions and add to the crockpot.
Pour soup over all; cover and cook on low for 7 to 9 hours. Taste and adjust seasonings before serving.
