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.

Ingredients

1 (16 ounce) package frozen cooked Italian meatballs, thawed
1 cup frozen pearl onions
1/2 teaspoon salt
2 (14.5 ounce) 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 ounce (1/4 cup) shredded fresh Parmesan cheese

Instructions

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.

Notes

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

Per serving: 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

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.

Attribution

Recipe and photo used with permission from: Betty Crocker