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Pesto Meatball Stew
Ingredients
- 2 14 1/2ounce cans Italian-style stewed tomatoes, undrained
- 1 16 ounce package (32) frozen cooked Italian-style meatballs, thawed
- 1 15 - 19 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)
- Servings Per Recipe 6,
- cal. (kcal) 408,
- Fat, total (g) 27,
- chol. (mg) 34,
- sat. fat (g) 10,
- carb. (g) 24,
- Monosaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 6,
- pro. (g) 17,
- vit. A (IU) 680,
- vit. C (mg) 2,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1201,
- Potassium (mg) 7,
- calcium (mg) 212,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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