Meatball and Vegetable Stew
Recipe from
Better Homes and Gardens
Use frozen meat balls for convenience when you prepare this main-dish stew recipe. You can add them straight from the package because they are cooked before being frozen.
Servings:
Makes 8 servings.
Prep Time:
10 mins
Total Time:
3 hrs 10 mins
Ingredients
-
1 16- to 18-ounce packagefrozen cooked meatballssee savings
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1/2 of a 16-ounce package (about 2 cups)loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetablessee savings
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1 14-1/2-ounce candiced tomatoes with onion and garlic, or stewed tomatoes, undrainedsee savings
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1 12-ounce jarmushroom gravysee savings
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1/3 cupwatersee savings
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1-1/2 teaspoonsdried basil, crushedsee savings
Directions
1.
In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings.
3.
For a 5- or 6-quart slow cooker: Double all ingredients. Makes 8 servings.
4.
Easy Menu
Nutrition information
Per serving: Calories 458, Total Fat 32 g, Saturated Fat 14 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 0 g, Cholesterol 87 mg, Sodium 2003 mg, Carbohydrate 23 g, Total Sugar 6 g, Fiber 5 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 9%, Iron 20%. Exchanges: Vegetable 1.5, Starch 1, Medium-Fat Meat 2, Fat 4.
Percent Daily Values are based on a 2,000 calorie diet
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