Prepare the Meatball Mixture: Start by combining ground beef, breadcrumbs, egg, milk, minced garlic, salt, pepper, and Italian seasoning in a mixing bowl. Use your hands or a spoon to gently mix everything together until the ingredients blend evenly. The mixture should feel soft and slightly sticky while still holding its shape.
Shape the Meatballs: Take small portions of the meat mixture and roll them into bite sized balls, about one inch wide. Keeping them roughly the same size helps them cook evenly in the stew. Place the shaped meatballs on a plate while finishing the rest.
Brown the Meatballs Lightly: Heat a skillet over medium heat with a small splash of oil. Add the meatballs and cook for several minutes until the outside develops a light golden color. This step adds flavor and helps them hold together during slow cooking.
Prepare the Stew Base: In the slow cooker, combine beef broth, crushed tomatoes, tomato paste, chopped onion, garlic, carrots, celery, and diced potatoes. Sprinkle in oregano, basil, paprika, salt, and pepper. Stir everything gently so the vegetables and broth blend together.
Add the Meatballs: Carefully place the browned meatballs into the slow cooker, spreading them evenly among the vegetables. Spoon a little broth over the top so they stay moist while cooking.
Slow Cook the Stew: Cover the slow cooker and cook on low for about 6 to 7 hours. During this time, the vegetables soften, the broth develops deeper flavor, and the meatballs turn tender as they absorb the rich tomato base.
Taste and Adjust the Seasoning: Near the end of cooking, taste the stew and adjust seasoning if needed. A small pinch of salt, pepper, or herbs can help balance the broth depending on your preference.
Finish and Serve: Right before serving, sprinkle fresh parsley over the stew and give everything a gentle stir. Ladle the hot stew into bowls and enjoy the hearty mix of vegetables, meatballs, and savory broth.
