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Crockpot Meatball Stew 1 lb. frozen cooked meatballs 9 oz. frozen peas 3 10-oz. cans ready-to-serve beef broth 10 oz. frozen baby lima beans 8 oz. bag baby carrots 6 oz. can tomato paste 2 onions, chopped 1 Tbsp. sugar 2 lbs. red potatoes, cubed 3 garlic cloves, crushed 2 14-oz. can diced tomatoes,
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In 4-6 quart crockpot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar. Stir until well mixed and add onions, carrots, and meatballs. Turn crockpot on high for the first hour; then reduce to low for 4-6 hours longer, stirring occasionally. Or cook on low for 7-8 hours.
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1 1-lb. pkg. frozen meatballs 1 can golden mushroom soup 1 can cream of mushroom soup with roasted garlic 8 oz. sour cream 2 Tbsp. flour 1/2 tsp. pepper cooked hot rice or mashed potatoes Place all ingredients except sour cream, flour, pepper, rice and potatoes in a 3-4 quart crock pot. Cover and
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Crockpot Recipes with Frozen Meatba...