Pesto Meatball Stew

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29 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 5 hrs to 7 hrs (low) or 2 1/2 to 3 1/2 hours (high)
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Pesto Meatball Stew
Ingredients
2
14 1/2 ounce cans Italian-style stewed tomatoes, undrained
1
16 ounce package (32) frozen cooked Italian-style meatballs, thawed
1
15 ounce can cannellini (white kidney) beans, rinsed and drained
1/2
cup water
1/4
cup basil pesto
1/2
cup finely shredded Parmesan cheese (2 ounces)
Directions
  1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
  2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.
Nutrition Facts (Pesto Meatball Stew)
    Per serving:
  • 408 kcal cal.,
  • 27 g fat
  • (10 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 34 mg chol.,
  • 1201 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 6 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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