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.

Do the meat balls stay together, or break up?

Yummy. That sounds good.

I find that the frozen meatballs stay together pretty well in the crock pot, just be gentle when you stir :wink:

Thank you for the recipe :D:D:D

Thank you!

Yum!

Thanks