Meatball Stew

I've said it before and I'll say it again: I love my crockpot. I would love to get one of those new programmable ones with the multiple temperature settings and all the bells and whistles, but really it's probably not necessary. The food I cook in my old one comes out just as tasty and our home smells just as wonderful!

This is a soup that really makes the house smell great and other than peeling a few potatoes and cutting up some vegetables, it is super easy. Did you know that often the trick to successful crockpotting is the layering? I always put the meat on top and the most dense vegetable (like potatoes) on the bottom. That way the meat doesn't get overcooked and also flavors the vegetables beneath.

Another secret is preparing your meat in advance--making sure it's either seared first (to keep the meat from getting tough or stringy) or precooked for a short time (to lock in the flavor). That's why this meatball stew is so great. I generally prepare my meatballs in advance and freeze them. The trick is to cook them for 7-10 minutes before freezing. That way they're ready to toss into whatever you're preparing. I've shared several of my meatball recipes in past postings so take your pick, but the ones I like the best for this meatball stew are the Swedish Meatballs. Their depth of flavor with the combination of pork and beef is just the ticket.

Meatball Stew

3 Yukon Gold potatoes, peeled and cut into cubes

1 cup carrots sliced into ½ inch chunks

1 yellow onion, chopped

3 celery stalks, sliced

15-20 frozen fully cooked meatballs (I prefer Swedish Meatballs)

1 (10.75 oz) can condensed tomato soup

1 (10.5 ounce) can beef gravy

½ cup water

¼ teaspoon garlic powder

Prepare the vegetables and layer in the order given in a 5-qt. slow cooker placing the meatballs on top. Combine the liquid ingredients in a separate bowl and pour over meatball mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender.