Italian Meatball Stew
02-20-2011, 06:50 PM
#1
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Join Date: Sep 2010
Location: Indiana
Posts: 958
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.
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.
02-20-2011, 08:10 PM
#4
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Join Date: Jul 2007
Location: Out searching for some sunshine :-)
Posts: 58,856
Originally Posted by Grama Lehr
Do the meat balls stay together, or break up?
Thank you for the recipe :D:D:D
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