Meatball & Vegetable Stew

This is the time of year to get your slow cooker out of the cabinet. Michigan winters are often brutal and the crockpot is used a lot at my house. Almost every recipe meant for the slow cooker is a snap to put together. Our friends at H&G came up with a super simple stew using frozen meatballs. It was a Rave around here when I put it together last week. Give it a try!

1 16-18 ounce package frozen cooked meatballs
½ of a 16 ounce package (about 2 cups) loose-pack frozen broccoli, corn, and red sweet peppers, or other mixed vegetables
1 14-1/2 ounce can diced tomatoes with onion and garlic, or stewed tomatoes, undrained
1 12 ounce jar mushroom gravy
1/3 cup water
1-1/2 teaspoons dried basil, crushed

In a 3-1/2 or 4 quart slow cooker place meatballs and mixed vegetables. In a bowl stir together undrained tomatoes, gravy, water, and basil; pour over meatballs and vegetables in cooker.
Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Makes 4 servings.
For a 5-6 quart slow cooker double all ingredients. Make 8 servings.

Budget Burger Recipe

PORCUPINE MEATBALLS

This inexpensive recipe is a favorite in my home where we always have the need to stretch our dollar to the max. If you are tired of the same old spaghetti, goulash, or tacos for dinner - give this Porcupine Meatball recipe a try!

1 pound ground beef
1/4 cup uncooked long-grain rice
1 slightly beaten egg
1 tablespoon snipped parsley
2 tablespoons finely chopped onion
1/2 teaspoon salt
dash pepper
1 10-3/4 ounce can condensed tomato soup
*******
1/2 cup water
1 teaspoon Worcestershire sauce

Combine meat, rice, egg, parsley, onion, salt, pepper, and 1/4 cup tomato soup. Mix thoroughly; shape in about 20 small balls and place in skillet. Mix remaining soup, water, and Worcestershire sauce; pour over meatballs. Bring to boil; reduce heat; cover and simmer 40 minutes, stirring often. Makes 4-5 servings.