Crock Pot Meatball Stew
 

1 can (10.5 oz) condensed cream of mushroom soup with roasted garlic
1/2 cup beef broth
4 large red potatoes, cut in 1 inch chunks
1-1/2 cup bagged baby carrots

MEATBALLS
1 lb. lean ground beef
1/2 cup grated parmesan cheese
1/3 cup seasoned dried bread crumbs
1 garlic clove, finely chopped
1/2 cup finely chopped onion
1 large egg
2 Tbsp. chopped fresh parsley
1/2 tsp. each salt and pepper

Garnish: Additional chopped parsley

Stir soup and broth in a 3 qt. or larger slow-cooker until blended. Stir in potatoes and carrots. Mix meatball ingredients and shape into 1-1/2 inch balls. Place on top of vegetable mixture. Cover and cook on low 7 to 9 hours until meatballs are cooked through and vegetables are tender. Transfer meatballs and vegetables to a platter with a slotted spoon. Whisk sauce until smooth and pour over meatballs and vegetables. Sprinkle with additional chopped parsley. (Get real, I served it straight from the slow-cooker). Really tasty. Meatballs kept their shape but were soft. Browned nicely, too.

Oh Boy, I'm gonna try this. Thanks so much

Thank you Pbbobbin for the receipe
pojo

I've been looking for an easy way to make and serve meatballs. This one is the ticket. Going to do this soon. Thanks for the recipe.:thumbup:

That sounds good

This sounds yummy. I am going to fix it for our 6 women Bizzy Bee'z quilting group this week! Thanks for sharing.;)

I had to send this one to my daughter as she loves meatballs ! Thank you !!