Hi there! The stew turned out really well and your suggestion about thawing the meatballs first then adding them for an hour worked perfectly. As I said, it was a clear the fridge dinner . . . I used equal parts of sweet potatoes, butternut squash and turnip, added in a couple of coarsely chopped onions, a parsnip and some carrots. To that I added some dried garlic seasoning, a little worcestershire sauce, a box of sodium-reduced beef broth and a can of reduced fat mushroon soup. Cooked all that for several hours then added the thawed meatballs. After an hour, I thickened the sauce a little, and that's it! I'm lazy when it comes to the crockpot - I love it but really enjoy the one step, no previous prep variety! Thanks for your help and hope you enjoy the recipe (such as it is!).
I'm making a stew with tons of root veggies and am thinking of adding frozen meatballs just for a change. Can anyone tell me when in the process to add them? I've never used them in my crockpot before. Thanks in advance for suggestions!
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