Meatball & Vegetable Stew in Crock Pot |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook Ingredients:
1 (16 ounce) package frozen cooked meatballs (*i like italian style, but any will do) |
8 ounces frozen mixed vegetables (*i like italian-style, with broccoli, red peppers, etc) |
1 (12 ounce) jar mushroom beef gravy |
1 (14 1/2 ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2 ounce) can garlic, undrained |
1/3 cup water |
1 1/2 teaspoons dried basil, crushed |
1 teaspoon garlic powder |
1 cup frozen corn or 1 (29 ounce) can corn, drained |
chopped mushroom (optional) |
parmesan cheese |
Directions:
1. In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
2. Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
3. Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
4. I usually sprinkle a little parmesan cheese on top of each serving.
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