Crockpot Pesto and Meatball Stew |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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Here is another from my collection of meatball recipes. This one adds basil pesto for additional flavor. This is a five ingredient recipe that goes together quickly, cooks unattended, and is ready to eat when you are. Ingredients:
1 (16 ounce) package frozen cooked italian-style meatballs, thawed |
2 (14 1/2 ounce) cans italian-style stewed tomatoes, undrained |
1 (15 -19 ounce) can cannellini beans, rinsed and drained |
1/2 cup water |
1/4 cup basil pesto (homemade or commercial & refrigerated) |
1/2 cup finely shredded parmesan cheese |
Directions:
1. In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
2. Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
3. Sprinkle individual servings with Parmesan cheese.
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