Meatball and Veggie Stew

This is one of those recipes that I wish I had made when it was still cold out. Doesn’t that look like such a warm and inviting stew?? Mmm.

Well, even though summer is quickly approaching, I can see myself making this recipe again soon. Who cares if it’s warm out? This was delicious, and oh, so easy.  You could change up the flavors, too, by adding as many or as few vegetables as you want! This recipe is pretty versatile.

So give this dish a try now or save it until winter. Either way, you should definitely try it!


Meatball and Veggie Stew
Source: Lauren’s Kitchen, who found it at Better Homes and Gardens

16 to 18 oz. package frozen cooked meatballs
1/2 cup frozen broccoli
1/2 cup frozen corn
1 red bell pepper, chopped
14.5 oz. can diced tomatoes, undrained
2 cloves garlic
12 oz. jar gravy
1/3 cup water
1 1/2 tsp. dried basil

Directions:
Place meatballs and vegetables in your crockpot.

In a medium bowl, stir together tomatoes, garlic, gravy, water, and basil; pour over meatballs and vegetables.

Cook on low for 6-8 hours or high for 3-4 hours. Serve on its own or over egg noodles. Enjoy!

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