Slow Cooker Easy Italian Meatball Stew

View Recipe

Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.

Prep Time

Minutes

Total Time

8:10

Hrs:Mins

Makes

(16-oz.) pkg. frozen cooked Italian meatballs, thawed

cup frozen pearl onions

1/2

teaspoon salt

(14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained

tablespoons all-purpose flour

tablespoons water

2 1/2

cups frozen bell pepper and onion stir-fry, thawed, drained

oz. (1/4 cup) shredded fresh Parmesan cheese

In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
Cover; cook on low setting for 6 to 8 hours.
About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese.

Makes 4 (1 1/2-cup) servings

Ingredient Info

Pearl onions are mild-flavored onions just 1/2-inch in diameter. They are a common addition to stew.

Ingredient Substitution

Prepare your favorite homemade meatballs to use in this stew using 1 1/4 pounds of ground meat.

Make It Special

Try this stew over pasta—penne or ziti work great. Serve it with a loaf of crusty French bread.

Nutrition Information:

1 Serving (1 1/2 Cups)

Percent Daily Value*:

Exchanges:

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.