Slow-Cooked Meatball Stew

Slow-Cooked Meatball Stew

Layer veggies and purchased meatballs in the slow cooker, turn on and go!

Prep Time

15

Minutes

Total Time

10:15

Hrs:Mins

Makes

6

servings

1
bag (1 lb) ready-to-eat baby-cut carrots
1
lb small red potatoes (2 1/2 to 3 inch), cut into quarters
1
jar (4.5 oz) Green Giant® sliced mushrooms, drained
1
small onion, cut into thin wedges
1
bag (16 oz) frozen cooked meatballs (about 32)
1
jar (12 oz) beef gravy
1
can (14.5 oz) diced tomatoes, undrained
Freshly ground black pepper, if desired
  1. In 4- to 5-quart slow cooker, layer all ingredients in order listed.
  2. Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
In this recipe, it is important to place ingredients in the cooker in the order listed. Longer cooking vegetables are on the bottom where they cook more quickly. Already cooked or faster cooking ingredients are layered on top.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 340
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 80mg;
  • Sodium 980mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.