SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pesto Meatball Stew

Makes: 6 servings
Prep 10 mins Cook 5 hrs to 7 hrs  (low) or 2 1/2 to 3 1/2 hours (high)
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 - 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,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 6,
  • sugar (g) 6,
  • pro. (g) 17,
  • vit. A (IU) 680,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1201,
  • Potassium (mg) 7,
  • calcium (mg) 212,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe