This Amish Meatball Stew is a humble one-pot wonder inspired by Pennsylvania Dutch kitchens—tender homemade-style meatballs simmered in a rich tomato-vegetable broth with carrots, onions, and celery. With just 7 simple ingredients, it’s a nourishing, soul-warming meal that fills your home with old-fashioned comfort.
No browning required, minimal prep, and perfect for chilly evenings or busy days.
Why You’ll Love This Recipe
- 🥩 Only 7 ingredients—pantry staples!
- ⏱️ 15 minutes prep, then walk away
- đź’› One slow cooker = easy cleanup
- đź’¸ Costs under $9—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF breadcrumbs)
Ingredients You’ll Need
(6-quart slow cooker)
For the Meatballs:
- 1 lb (450g) ground beef (or beef + pork blend)
- ½ cup plain breadcrumbs (or crushed saltines)
- ¼ cup milk
- 1 egg, beaten
- ½ tsp salt
- ¼ tsp black pepper
For the Stew Base:
- 1 (15 oz) can diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, chopped
- 1 tsp dried thyme (or 2 sprigs fresh)
- Optional: 1 bay leaf, pinch of sugar to balance acidity
đź’ˇ Pro Tips:
- Use day-old bread for breadcrumbs—adds tenderness.
- Don’t overmix meatballs—keeps them tender.
- Add raw meatballs directly to slow cooker—no pre-browning needed!
Step-by-Step Instructions (Tender, Savory, Foolproof)
1. Make the Meatballs
- 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
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