Slow Cooked Meatball Stew

Layer veggies and purchased meatballs in the slow cooker, turn on and go!

Yield

6 servings

Ingredients

1 (1 pound) bag ready-to-eat baby-cut carrots
1 pound small red potatoes (2 1/2 to 3 inch), cut into quarters
1 (4.5 ounce) jar sliced mushrooms, drained
1 small onion, cut into thin wedges
1 (16 ounce) bag frozen cooked meatballs (about 32)
1 (12 ounce) jar beef gravy
1 (14.5 ounce) can diced tomatoes, undrained
freshly ground black pepper, if desired

Directions

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

Estimated Time

Preparation Time: 15 minutes
Cook Time: 10 minutes

Additional Information

In this recipe, it is important to place ingredients in the cooker in the order listed. Longer cooking vegetables are on the bottom where they cook more quickly. Already cooked or faster cooking ingredients are layered on top.

Nutritional Information

1 Serving (1 1/2 Cups): Calories 340 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 4 1/2 g, Trans Fat 1/2 g), Cholesterol 80 mg; Sodium 980 mg; Total Carbohydrate 37 g (Dietary Fiber 6 g, Sugars 8 g), Protein 21 g; Exchanges: 2 Starch; 1 Vegetable; 1/2 Fat; Carbohydrate Choices: 2 1/2

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