review: PT's Meatball Stew (Crockpot version)

[Guest guest]

I used the Quorn meatballs in this and didn't sautee anything

beforehand and it was delicious. I had it for lunch all last week on

a bed of greens and rice. Thanks PT!

 

Peace,

Diane

ps the Quorn meatballs kept their shape and had a nice texture.

 

 

" Meatball " Stew (Crockpot version)

 

1 lrg. onion, chopped

2 Tbs. olive oil

3 medium potatoes, cubed

1 pkg. (16oz.) fresh baby carrots, quartered

3 celery ribs, sliced

1 pkg. frozen cooked veggie meatballs (MSF brand or whatever is available)

1 can tomao puree

1 cup mushroom gravy (mixed up a batch from a veggie mix according to

pkg instructions)

1 cup water

1 envelope onion soup mix

Salt & pepper to taste

 

In a pan, saute onion in the oil, then add to the slow cooker.

Place potatoes, carrots, celery and meatballs in a slow cooker.

In a bowl, combine the remaining ingredients.

Pour over meatball mixture. Cover and cook on low for 9-10 hours

or until the vegetables are crisp-tender.

Makes 6 servings.

 

We like this served over a scoop of rice or fresh biscuits.

 

Notes: i sauted the celery with the onion!

i just don't have much luck with onions, celery, or bell peppers

coming out the way i like in a crockpot recipe unless i do

pre-cook them a bit first. Somehow, i guess depending on the

onion or celery used, they can stay over-powering flavored.

Anyone else here a crockpotter and notice that?