4small red potatoescut into bite-sized pieces (optional)
1tablespoondried parsley
1tspSalt
1tsppepper
1teaspoonoregano
1cupsfrozen peas
Instructions
Combine meatballs, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato sauce in the crock pot. I used a 6 qt Crockpot for this stew. Cook on HIGH for 4-5 hours or LOW for 7-8hrs. Great for a work day dinner as it will be fine sitting on warm until you get home.
About 30 minutes before serving, add in your frozen peas. Continue cooking covered for 30 minutes.
Notes
This dish Meatball Stew can also be made in the Instant Pot with very few adjustments. Place all ingredients into the Instant Pot and set to High Pressure for 6 minutes. Once time is up, do a quick release and open the pot. Set the Instant Pot to saute and add 2 Tbsp cornstarch slurry. Let simmer over medium heat until gravy thickens to desired consistency.