Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.
(16-oz.) pkg. frozen cooked Italian meatballs, thawed
cup frozen pearl onions
(14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
tablespoons all-purpose flour
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.
Pearl onions are mild-flavored onions just 1/2-inch in diameter. They are a common addition to stew.
Prepare your favorite homemade meatballs to use in this stew using 1 1/4 pounds of ground meat.
Try this stew over pasta—penne or ziti work great. Serve it with a loaf of crusty French bread.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges: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.