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Meatball and Vegetable Stew
Ingredients
-
1
16 - 18 ounce package frozen cooked meatballs
-
1/2
16 ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
-
1
14 1/2 ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
-
1
12 ounce jar mushroom gravy
-
1/3
cup water
-
1 1/2
teaspoons dried basil, crushed
Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Makes 4 servings.
From the Test Kitchen
- Variation For a 5 or 6 quart slow cooker:Double all ingredients. Makes 8 servings.
Nutrition Facts
(Meatball and Vegetable Stew)
- Servings Per Recipe 4,
- Calories 458,
- Protein (gm) 21,
- Carbohydrate (gm) 23,
- Fat, total (gm) 32,
- Cholesterol (mg) 87,
- Saturated fat (gm) 14,
- Monosaturated fat (gm) 9,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 6,
- Vitamin A (IU) 3353,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 2003,
- Potassium (mg) 540,
- Calcium (DV %) 91,
- Iron (DV %) 4,
- Vegetables () 2,
- Starch () 1,
- Medium-Fat Meat () 2,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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