Layer veggies and purchased meatballs in the slow cooker, turn on and go!
Slow-Cooker Meatball Stew
- Prep Time 15 min
- Total 10 hr 15 min
- Servings 6
- Ingredients 8
Ingredients
- 1 bag (1 lb) ready-to-eat baby-cut carrots
- 1 lb small red potatoes (2 1/2 to 3 inch), cut into quarters
- 1 jar (4.5 oz) sliced mushrooms, drained
- 1 small onion, cut into thin wedges
- 1 bag (16 oz) frozen cooked meatballs (about 32)
- 1 jar (12 oz) beef gravy
- 1 can (14.5 oz) diced tomatoes, undrained
- Freshly ground black pepper, if desired
Instructions
-
Step1In 4- to 5-quart slow cooker, layer all ingredients in order listed.
-
Step2Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.
Nutrition
340
Calories
12g
Total Fat
21g
Protein
37g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 340
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 1/2g
- Cholesterol
- 80mg
- 27%
- Sodium
- 980mg
- 41%
- Potassium
- 1050mg
- 30%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 6g
- 22%
- Sugars
- 8g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 280%
- 280%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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