Crockpot Meatball Stew with Dried Fruit
A hearty and flavorful stew featuring tender meatballs, dried fruit, and vegetables, cooked slowly in a crockpot for a delicious winter meal.
Equipment
- Crockpot or slow cooker
- Mixing bowl
- Knife and cutting board.
- Spoon or ladle
Ingredients
- 1 pound of ground beef
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1 egg
- 1 onion finely chopped
- 2 cloves of garlic minced
- 4 cups of beef broth
- 1 cup of diced tomatoes
- 1 cup of dried mixed fruit
- 1 cup of sliced carrots
- 1 cup of diced potatoes
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, and egg. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet and set aside.
- In the crockpot, add the chopped onion, minced garlic, diced tomatoes, dried mixed fruit, sliced carrots, diced potatoes, salt, and pepper.
- Pour the beef broth over the ingredients in the crockpot and stir to combine.
- Gently place the meatballs into the crockpot, submerging them in the liquid and vegetables.
- Cover the crockpot with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- Stir the stew occasionally to ensure even cooking and distribution of flavors.
- Once the meatballs are cooked through and the vegetables are tender, the stew is ready to be served.
- Ladle the meatball stew into bowls and garnish with additional chopped parsley, if desired.
- Serve the stew hot and enjoy its flavorful combination of meatballs, dried fruit, and vegetables.
Notes
1. For added flavor, you can brown the meatballs in a skillet before placing them in the crockpot. 2. Experiment with different types of dried fruit, such as apricots, raisins, or prunes, to create your desired flavor profile. 3. If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with a little water and stir it into the stew during the last hour of cooking.