Mozzarella Stuffed Turkey Meatballs Slow Cooker

Slow-Cooker-Meatball-Stew

John Uher

Satisfy the hungriest of stomachs with this tasty recipe, featuring beef meatballs made with Parmesan cheese and parsley in a creamy broth filled with red potatoes and baby carrots.

Cal/Serv: 661

Yields: 4

Prep Time: 0 hours 14 mins

Total Time: 7 hours 0 mins

Sauce

1 can condensed cream of mushroom soup with roasted garlic

1/2 c. beef broth

4 large red potatoes

1 1/2 c. bagged baby carrots

Meatballs

1 lb. Lean Ground Beef

1/2 c. Grated Parmesan cheese

c. seasoned dried bread crumbs

1 large egg

2 tbsp. Chopped fresh parsley

1/2 tsp. each salt and pepper

Garnish: chopped parsley

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Stir soup and broth in a 3-qt or larger slow-cooker until blended. Stir in potatoes and carrots.
Mix Meatball ingredients in a bowl with your hands or a wooden spoon until blended. Form into 11⁄2-in. 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 servings with parsley.

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