Mexican Meatball Stew

Mexican Meatball Stew

Serves 8.  10 minutes prep.

  • 2 - 14.5 ounce cans Mexican-style stewed tomatoes, undrained
  • 1 - 12 ounce packages frozen cooked Italian-style turkey meatballs, thawed (24 total)
  • 1 - 15 ounce can black beans, rinsed and drained
  • 1 - 14 ounce can seasoned chicken broth with roasted garlic
  • 1 - 10 ounce package frozen whole kernel corn, thawed
  • Fresh oregano (optional)
  1. In a 4-5 quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, and corn.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 - 3.5 hours.  If desired, garnish each serving with oregano.

Nutrients Per Serving: Calories 287, Protein 16g, Carbohydrate 30g, Total Fat 13g (6g saturated), Cholesterol 37mg, Sodium 1134mg

When substituting low or no sodium options:  Sodium drops to: 514mg

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Source: Better Homes and Gardens Slow Cooker Recipes