Amish Meatball Stew

A cozy, one-pot classic inspired by Pennsylvania Dutch cooking: soft, homemade-style meatballs gently simmer in a flavorful tomato and vegetable broth with carrots, onions, and celery. Made with just a handful of simple ingredients, this slow cooker stew is pure comfort—easy to prepare, no browning needed, and ideal for busy days or cold evenings.

Slow Cooker Homestyle Meatball Vegetable Stew

Ingredients (6-quart slow cooker)
Meatballs

1 lb (450 g) ground beef (or a mix of beef and pork)
½ cup plain breadcrumbs (or crushed saltines)
¼ cup milk
1 egg, beaten
½ tsp salt
¼ tsp black pepper

Stew Base

1 can (15 oz) diced tomatoes, undrained
2 cups low-sodium beef broth
2 carrots, sliced
2 celery stalks, sliced
1 small onion, chopped
1 tsp dried thyme (or 2 fresh sprigs)

Optional

1 bay leaf
Pinch of sugar (to balance acidity)

Instructions

1. Prepare the meatballs
   In a bowl, combine the ground meat, breadcrumbs, milk, egg, salt, and pepper. Mix gently until just combined, then shape into 1-inch meatballs (about 20–24 total).
2. Assemble the stew
   Add the onion, carrots, and celery to the bottom of the slow cooker. Place the meatballs on top, then pour in the diced tomatoes and broth. Sprinkle with thyme and add the bay leaf if using.
3. Cook
   Cover and cook on LOW for 6–7 hours or HIGH for 3½–4 hours, until the meatballs are fully cooked and the vegetables are tender.
4. Finish and serve
   Remove the bay leaf. Taste and adjust seasoning with salt, pepper, or a pinch of sugar if needed. Serve hot, optionally garnished with fresh parsley.

Simple, hearty, and satisfying—this Amish Meatball Stew is a no-fuss meal that fills your home with warmth and comforting aromas.