Meatball & Vegetable Stew in Crock Pot

READY IN: 6hrs 15mins
Recipe by newspapergal

A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook

Top Review by Ginger Leigh

This was easy to make, but my family just didn't like it... it tasted like jarred gravy. We won't be making this one again...

Ingredients Nutrition

  • 1 (16 ounce) packagefrozen cooked meatballs (*I like Italian style, but any will do)
  • 8 ounces frozen mixed vegetables (*I like Italian-style, with broccoli, red peppers, etc)
  • 1 (12 ounce) jar mushroom beef gravy
  • 1 (14 1/2 ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2 ounce) can garlic, undrained
  • 13 cup water
  • 1 12 teaspoons dried basil, crushed
  • 1 teaspoon garlic powder
  • 1 cup frozen corn or 1 (29 ounce) can corn, drained
  • chopped mushroom (optional)
  • parmesan cheese

Directions

  1. In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
  2. Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
  3. Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
  4. I usually sprinkle a little parmesan cheese on top of each serving.

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