Recipes Meatball Stew
Mexican Meatball Stew
Comfort food at its best – a warm bowl of meatball stew layered with heart healthy black beans and sweet corn. So satisfying and delicious!
Makes: 6–8 servings
Prep: 10 mins
Cook: 6 hrs to 7 hrs (low) or 3 to 3 ½ hrs (high)
2 x 14 1/2 ounce cans stewed tomatoes, undrained
2 x 12 ounce packages frozen cooked Italian-style beef (or turkey) meatballs, thawed (24 total)
1 x 15 ounce can black beans, rinsed and drained
1 x 14 ounce can seasoned chicken broth
2 tbsp Jim’s Own Rub
1 x 10 ounce package frozen whole kernel corn, thawed
Fresh oregano (optional)
In a 4- to 5-quart slow cooker, combine undrained tomatoes, meatballs, drained beans, broth, Jim’s Own Rub and corn.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. If desired, garnish each serving with oregano.