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Slow-Cooker Meatball Stew

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By Betty Crocker Kitchens
Updated Mar 17, 2015
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Layer veggies and purchased meatballs in the slow cooker, turn on and go!

Slow-Cooker Meatball Stew

  • Prep Time 15 min
  • Total 10 hr 15 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 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) 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

Instructions

  • Step 
    1
    In 4- to 5-quart slow cooker, layer all ingredients in order listed.
  • Step 
    2
    Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

Nutrition

340 Calories
12g Total Fat
21g Protein
37g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
340
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
4 1/2g
23%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
980mg
41%
Potassium
1050mg
30%
Total Carbohydrate
37g
12%
Dietary Fiber
6g
22%
Sugars
8g
Protein
21g
% Daily Value*:
Vitamin A
280%
280%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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