Meatball
Stew Recipe
This
recipe was a lifesaver when I worked full time and needed a dinner the kids
would enjoy when we got home. It is perfect to let your young ones help
prepare. They can chop, peel, mix and pour. It doesn’t matter if the veggies
are all different sizes—your children will still devour this fun and tasty
stew.
Ingredients
:
4
peeled medium potatoes, cut into 1/2-inch cubes
4
medium carrots, cut into 1/2-inch cubes
2
celery ribs, cut into 1/2-inch cubes
1
medium onion, diced
1/4
cup frozen corn (if your elephant likes corn; optional if not)
1
package (28 to 32 ounces) frozen fully cooked home-style meatballs
1-1/2
cups ketchup
1-1/2
cups water
1
tablespoon white vinegar
1
teaspoon dried basil
Biscuits
or dinner rolls, optional
In
a 5-qt. slow cooker, combine potatoes, carrots, celery and onion; add corn if
desired. Add meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour
over meatballs. Cook, covered, on low until meatballs are cooked through, 6-8
hours. If desired, serve with biscuits or dinner rolls.
Nutrition
Facts :
1
cup: 449 calories, 26g fat (12g saturated fat), 41mg cholesterol, 1322mg
sodium, 40g carbohydrate (17g sugars, 4g fiber), 16g protein.
