Get ready to transform your kitchen into an autumn comfort zone with the most soul-warming, effortless meal you'll make this season! Imagine coming home to a rich, hearty stew that fills your home with irresistible aromas and promises a delicious dinner with minimal prep time. This Crock Pot Slow Cooker Autumn Meatball Stew isn't just a recipe—it's a culinary hug that combines tender meatballs, seasonal vegetables, and warming herbs into one incredible one-pot wonder that will have your family begging for seconds!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pound frozen meatballs
- 4 cups vegetable broth
- 2 cups butternut squash, cubed
- 3 carrots, sliced
- 2 potatoes, diced
- 1 onion, chopped
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. If you haven't done so already, chop the onion, slice the carrots, and dice the potatoes. Cube the butternut squash into bite-sized pieces.
- In your Crock Pot slow cooker, add the frozen meatballs. There's no need to thaw them beforehand, as they will cook thoroughly during the slow cooking process.
- Pour in the 4 cups of vegetable broth over the meatballs. This will serve as the base of your stew and provide moisture for cooking.
- Next, add the cubed butternut squash, sliced carrots, and diced potatoes to the slow cooker. Make sure to distribute the vegetables evenly for even cooking.
- Chop the onion and add it to the slow cooker. The onion will add flavor and aroma to the stew as it cooks.
- Sprinkle 1 teaspoon of dried rosemary over the mixture. This herb will infuse the stew with a warm, earthy flavor typical of autumn dishes.
- Season the stew with salt and pepper to taste. Remember that you can adjust the seasoning later, so start with a moderate amount.
- Stir all the ingredients gently to combine, ensuring that the meatballs and vegetables are well mixed with the broth and seasonings.
- Cover the Crock Pot with its lid and set it to cook on low for 6 hours. This slow cooking method will allow the flavors to meld beautifully.
- After 6 hours, check the stew for doneness. The meatballs should be heated through, and the vegetables should be tender. If necessary, you can cook it for an additional hour.
- Once the stew is ready, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot to thicken the broth.
- Serve the stew hot in bowls, garnished with fresh herbs if desired. Enjoy your hearty and comforting Crock Pot Slow Cooker Autumn Meatball Stew!
Tips
- Use frozen meatballs for ultimate convenience and to save preparation time.
- Cut vegetables into uniform sizes to ensure even cooking.
- Don't skip the dried rosemary—it's key to creating that authentic autumn flavor profile.
- For a thicker stew, gently mash some potatoes against the pot's side during the last hour of cooking.
- If you prefer a more herbal touch, consider adding fresh thyme or parsley as a garnish before serving.
- Taste and adjust seasonings at the end of cooking to perfect the flavor.
- This stew pairs wonderfully with crusty bread or a simple side salad for a complete meal.
- Leftovers can be stored in the refrigerator for 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 65mg
