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SLOW-COOKER ITALIAN MEATBALL STEW Recipe

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This recipe for SLOW-COOKER ITALIAN MEATBALL STEW is from A Home Cooked Meal is the Recipe for Happiness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 OZ BAG OF FROZEN COOKED ITALIAN MEATBALLS, THAWED
2 CANS STEWED OR DICED TOMATOES WITH ITALIAN SEASONING1
CAN WHITE KIDNEY OR CANNELLINI BEANS
1/2 CAN ITALIAN GREEN BEANS
PARMESAN OR SHREDDED CHEDAR CHEESE
Directions:
Directions:
PLACE MEATBALLS INTO CROCKPOT. ADD UNDRAINED TOMATOES AND DRAINED & RINSED BEANS. DO NOT DRAIN THE ITALIAN BEANS. COOK ON LOW FOR 5 HOURS, OR HIGH FOR 2 TO 2 1/2 HOURS UNTIL HEATED THROUGH. TOP EACH SERVING WITH CHEESE OF CHOICE. CAN BE MADE STOVETOP METHOD. COMBINE SAME INGREDIENTS IN LARGE POT OVER MEDIUM- HIGH HEAT. BRING TO A GENTLE BOIL, THEN REDUCE TO LOW HEAT. COVER AND SIMMER FOR 30 MINUTES OR LONGER FOR BETTER FLAVOR.

 

 

 

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