Crockpot Pesto and Meatball Stew

Name: Crockpot Pesto and Meatball Stew
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 6 serving(s)
Ingredients: 1 (16 ounce) package frozen cooked italian-style meatballs, thawed; 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained; 1 (15 -19 ounce) can cannellini beans, rinsed and drained; 1/2 cup water; 1/4 cup basil pesto (homemade or commercial & refrigerated); 1/2 cup finely shredded parmesan cheese

Submitted by Lorraine of AZ

"Here is another from my collection of meatball recipes. This one adds basil pesto for additional flavor. This is a five ingredient recipe that goes together quickly, cooks unattended, and is ready to eat when you are. Recipe comes from BH&G."

Download

Ready In:: 7hrs 10mins
Ingredients:: 6
Serves:: 6

ingredients

1 (16 ounce) package frozen cooked italian-style meatballs, thawed
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 (15 -19 ounce) can cannellini beans, rinsed and drained
¹⁄₂ cup water
¹⁄₄ cup basil pesto (homemade or commercial & refrigerated)
¹⁄₂ cup finely shredded parmesan cheese

directions

In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
Sprinkle individual servings with Parmesan cheese.