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Slow-Cooker Easy Italian Meatball Stew

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By Betty Crocker Kitchens
Updated May 12, 2010
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Showcase Mediterranean flavors for this slow-cooked dish, with easy canned tomatoes, Parmesan cheese, and a frozen onion and pepper medley.

Slow-Cooker Easy Italian Meatball Stew

  • Prep Time 10 min
  • Total 8 hr 10 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    In 3 1/2 to 4-quart slow cooker, combine meatballs, onions, salt and tomatoes; mix well.
  • Step 
    2
    Cover; cook on low setting for 6 to 8 hours.
  • Step 
    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

495 Calories
25g Total Fat
32g Protein
36g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
495
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
10g
50%
Cholesterol
145mg
48%
Sodium
1480mg
62%
Total Carbohydrate
36g
12%
Dietary Fiber
4g
16%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
60%
60%
Calcium
26%
26%
Iron
28%
28%
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Vegetable; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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