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Easy Italian Meatball Stew

Slow Cooker Easy Italian Meatball Stew

Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.


  • 1 (16-ounce) package frozen cooked Italian meatballs, thawed
  • 1 cup frozen pearl onions
  • 1/2 teaspoon salt
  • 2 (14.5-ounce) cans diced tomatoes with Italian-style herbs, undrained
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
  • 1 ounce (1/4 cup) shredded fresh Parmesan cheese

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  1. In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
  2. Cover; cook on low setting for 6 to 8 hours.
  3. About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry.
  4. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated.
  5. Sprinkle individual servings with cheese.

Pearl onions are mild-flavored onions just 1/2-inch in diameter. They are a common addition to stew.

Prepare your favorite homemade meatballs to use in this stew using 1 1/4 pounds of ground meat.

Try this stew over pasta—penne or ziti work great. Serve it with a loaf of crusty French bread.

Nutrition Information: 1 Serving (1 1/2 Cups) Calories 495 (Calories from Fat 225), Total Fat 25g (Saturated Fat 10g, Cholesterol 145mg; Sodium 1480mg; Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 10g), Protein 32g

Exchanges: 2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 Fat

Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker