Mexican Meatball Stew

Meatballs hail from Italy, but the spicy sauce is definitely Mexican. Together the pair make a hearty and comforting supper.

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3.5 by 24 people

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  • Makes: 8 servings
  • Prep: 10 mins
  • Cook: 6 hrs to 7 hrs (low)

Mexican Meatball Stew

Reviews (0)

3.5 by 24 people

Rate This!

Directions

  1. In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.
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Nutrition Facts (Mexican Meatball Stew)

  • Per serving:
  • 287 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 37 mg chol.,
  • 1134 mg sodium,
  • 30 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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24 Ratings

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