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Slow-Cooker Easy Italian Meatball Stew

Slow-Cooker Easy Italian Meatball Stew
  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 4
Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.
Updated May 12, 2010

Ingredients

  • 1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed
  • 1 cup frozen pearl onions
  • 1/2 teaspoon salt
  • 2 (14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
  • 2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 2 1/2 cups frozen bell pepper and onion stir-fry, thawed, drained
  • 1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps

  • 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.

  • 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 Facts

Serving Size: 1 1/2 Cups
Calories
495
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
10g
50%
Cholesterol
145mg
48%
Sodium
1480mg
62%
Total Carbohydrate
36g
12%
Dietary Fiber
4g
16%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
60%
60%
Calcium
26%
26%
Iron
28%
28%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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