Slow-Cooker Easy Italian Meatball Stew

Slow-Cooker Easy Italian Meatball Stew

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

Prep Time



Total Time






(16-oz.) pkg. frozen cooked Italian meatballs, thawed
cup frozen pearl onions
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
  1. In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
  2. Cover; cook on low setting for 6 to 8 hours.
  3. 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
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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)
  • Calories 495
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 10g,),
  • Cholesterol 145mg;
  • Sodium 1480mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 4g,
    • Sugars 10g),
  • Protein 32g;
Percent Daily Value*:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 2 Vegetable;
    • 2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.