Friday, May 4, 2012

Pesto Meatball Stew

There are many uses for those previously made, frozen (or fresh) meatballs.  Pesto is simple to make especially if you have an abundance of basil.

Pesto Meatball Stew
Makes: 6 servings

2 -14 1/2 ounce cans Italian-style stewed tomatoes, undrained
32 (approx)  meatballs, cooked
1 -15 ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup water
1/4 cup basil pesto
1/2 cup finely shredded Parmesan cheese (2 ounces)

1. In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, the water, and pesto.
2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1/2 to 3 1/2 hours. Sprinkle each serving with cheese.

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