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Slow-Cooker Easy Italian Meatball Stew
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Prep Time:
10 minutes
Total Time:
8 hours 10 minutes
Slow-cooked Mediterranean dish with canned tomatoes, Parmesan cheese, and a convenient frozen onion and pepper mix.
Ingredients:
  • 1 (16-oz.) pkg. frozen cooked Italian meatballs, thawed
  • 1 cup frozen pearl onions
  • 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
Instructions:
  • In a large slow cooker, mix together meatballs, onions, salt, and tomatoes until well combined.
  • Cover and let it simmer on low for 6 to 8 hours.
  • About 20 minutes before serving, mix flour and water in a small bowl until smooth. Stir the flour mixture into the stew along with the bell pepper and onion stir-fry. Turn up the heat to high, cover, and cook for an extra 15 to 20 minutes until the stew thickens and the bell peppers are heated through. Serve sprinkled with cheese.

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