Mexican Meatball Stew


You need just five ingredients to make this slow cooker Mexican Meatball Stew! Well, seven if you include the (highly recommended) toppings of fresh oregano and crushed tortilla chips.

Mexican Meatball Stew
Photo: Jason Donnelly
Prep Time:
10 mins
Cook Time:
6 hrs
Total Time:
6 hrs 10 mins


  • 2 14.5 ounce cans Mexican-style stewed tomatoes, undrained

  • 2 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)

  • 1 15 ounce can black beans, rinsed and drained

  • 1 14 ounce can seasoned chicken broth with roasted garlic

  • 1 10 ounce package frozen whole kernel corn, thawed

  • Fresh oregano (optional)


  1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.

  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (per serving)

287 Calories
13g Fat
30g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 287
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 37mg 12%
Sodium 1134mg 49%
Total Carbohydrate 30g 11%
Total Sugars 3g
Protein 16g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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