Amish Meatball Stew

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A humble one-pot wonder straight from Pennsylvania Dutch inspiration: tender, homemade-style meatballs simmered in a rich tomato-vegetable broth with carrots, onions, and celery. With just seven simple ingredients, this slow cooker stew delivers nourishing comfort with minimal effort—no browning required, little prep, and perfect for chilly evenings or busy days.

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Amish Meatball Stew

Ingredients (6-quart slow cooker)

Component Ingredient Amount Notes
Meatballs Ground beef (or beef + pork blend) 1 lb (450 g)
Meatballs Plain breadcrumbs (or crushed saltines) ½ cup Day-old bread adds tenderness
Meatballs Milk ¼ cup
Meatballs Egg 1 Beaten
Meatballs Salt ½ tsp
Meatballs Black pepper ¼ tsp
Stew Base Diced tomatoes 1 can (15 oz) Undrained
Stew Base Beef broth (low-sodium) 2 cups
Stew Base Carrots 2 Sliced
Stew Base Celery 2 stalks Sliced
Stew Base Onion 1 small Chopped
Stew Base Thyme 1 tsp dried Or 2 sprigs fresh
Optional Bay leaf 1 Adds depth
Optional Sugar Pinch Balances acidity

Instructions (Tender, Savory, Foolproof)

1. Make the Meatballs

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  • In a bowl, combine ground beef, breadcrumbs, milk, egg, salt, and pepper.
  • Mix gently with hands; form into 1-inch meatballs (about 20–24).

2. Layer in Slow Cooker

  • Place onion, carrots, and celery in the bottom.
  • Arrange meatballs on top.
  • Pour diced tomatoes and broth over everything.
  • Sprinkle with thyme (and bay leaf if using).

3. Cook Low & Slow

  • Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until meatballs are cooked through and vegetables are tender.

4. Finish & Serve

  • Remove bay leaf if used.
  • Taste and adjust seasoning with salt, pepper, or a pinch of sugar.
  • Serve hot in bowls, garnished with fresh parsley if desired.

✨ Comforting, hearty, and fuss-free—this Amish Meatball Stew is the kind of meal that makes the whole house smell like home.

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