Slow-Cooker Easy Italian Meatball Stew

Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.

  • prep time 10 min
  • total time 8 hr 10 min
  • ingredients 8
  • servings 4

Ingredients

1
(16-oz.) pkg. frozen cooked Italian meatballs, thawed
1
cup frozen pearl onions
1/2
teaspoon salt
2
(14.5-oz.) cans diced tomatoes with Italian-style herbs, undrained
2
tablespoons all-purpose flour
2
tablespoons water
2 1/2
cups frozen bell pepper and onion stir-fry, thawed, drained
1
oz. (1/4 cup) shredded fresh Parmesan cheese
  • 1 In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
  • 2 Cover; cook on low setting for 6 to 8 hours.
  • 3 About 20 minutes before serving, in small bowl, blend flour and water until smooth. Stir flour mixture into stew. Stir in bell pepper and onion stir-fry. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until stew has thickened and bell peppers are thoroughly heated. Sprinkle individual servings with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    495
    (
    Calories from Fat
    225),
    % Daily Value
    Total Fat
    25g
    25%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    145mg
    145%;
    Sodium
    1480mg
    1480%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    4g
    4%
      Sugars
    10g
    10%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    22%;
    Vitamin C
    60%;
    Calcium
    26%;
    Iron
    28%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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