In by noon or your money back!

SLOW-COOKER ITALIAN MEATBALL STEW

1/2 bag (16 ounces total) frozen cooked Italian meatballs, thawed
2 cans stewed tomatoes with Italian seasoning
1 can white beans (such as Great Northern, white kidney or cannellini)
2 tablespoons shredded Parmesan cheese

Place meatballs in crock of slow-cooker. Add undrained tomatoes and drained-and-rinsed beans. Cook on low about 5 hours, or high 2 to 2 1/2 hours, until heated through. Top each serving with Parmesan cheese.

Stovetop method: Combine same ingredients in a large pot over medium-high heat. Bring to a gentle boil, then reduce heat to low. Cover and simmer 30 minutes or longer for better flavor.

Makes 6 servings

Advertisements

Comments on: "SLOW-COOKER ITALIAN MEATBALL STEW" (1)

  1. That looks really good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: