Brisket Meatball Stew in Slow Cooker

Brisket Meatball Stew in Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 388.2
  • Total Fat: 10.3 g
  • Cholesterol: 111.2 mg
  • Sodium: 1,043.5 mg
  • Total Carbs: 49.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 27.4 g

View full nutritional breakdown of Brisket Meatball Stew in Slow Cooker calories by ingredient
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Number of Servings: 4

Ingredients

    1 egg, lightly beaten
    pound lean ground beef brisket
    cup finely chopped onion
    3 tablespoons Panko breadcrumbs
    2 tablespoons chopped fresh parsley, divided
    1 tablespoon grated Parmesan cheese
    teaspoon salt, divided
    teaspoon black pepper, divided
    cup ketchup, divided
    cup low-sodium beef broth
    1 teaspoons balsamic vinegar
    1 bag (16 ounces) baby carrots
    3 (about 1 pound) Yukon Gold potatoes, unpeeled and quartered
    1 medium onion, cut into eighths
    1 tablespoon low-sodium beef broth
    1 tablespoon cornstarch

Directions

1. Stir together egg, beef, onion, breadcrumbs, 1 tablespoon of the parsley, the Parmesan and teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 20) and set aside.
2. Stir together cup ketchup, cup broth and the vinegar. Place carrots, Yukon Gold potatoes and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on HIGH for 3- hours or LOW for 5 hours.
3. Stir together remaining tablespoon parsley, teaspoon each salt and pepper, cup ketchup, the 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.

Serving Size: Makes 4 servings with 5 meatballs per serving

Number of Servings: 4

Recipe submitted by SparkPeople user CHUCKLES0719.

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