Creamy Cheddar Mushroom Meatball Stew

This hearty and comforting stew combines tender meatballs with a rich and creamy blend of cheddar cheese and mushroom soup. Slow-cooked to perfection, it offers a delightful balance of flavors and textures, making it a perfect dish for cozy family dinners. Plus, it's easy to prepare in a crockpot, allowing the flavors to meld beautifully while you go about your day.

Ingredients:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cheddar cheese soup
• 1 cup beef broth
• 1 cup sliced mushrooms
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into meatballs, about 1 inch in diameter.
2. In a crockpot, add the cream of mushroom soup, cheddar cheese soup, beef broth, sliced mushrooms, chopped onion, and Worcestershire sauce. Stir to combine.
3. Gently place the meatballs into the soup mixture in the crockpot, ensuring they are submerged.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through and the flavors are well combined.
5. About 30 minutes before serving, stir in the frozen peas and allow to heat through.
6. Serve hot, garnished with fresh parsley.