Description
A hearty meal of meatballs and vegetables cooked slowly to perfection.
Ingredients
Scale
- 1 pound frozen meatballs
- 1 pound baby potatoes
- 4 large carrots, sliced
- 1 medium onion, chopped
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Place frozen meatballs at the bottom of a slow cooker or Dutch oven.
- Layer baby potatoes, carrots, and chopped onion over the meatballs.
- In a bowl, mix beef broth, Worcestershire sauce, garlic powder, salt, and pepper.
- Pour the broth mixture over the meatballs and vegetables.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- (Optional) To thicken, mix cornstarch with water and stir into the pot; cook on high for 10–15 more minutes.
- Serve hot with broth and vegetables in bowls.
Notes
- This dish can be made ahead of time and reheated.
- Feel free to adjust the vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg