Meatball and Vegetable Stew



1 16- to 18-ounce package frozen cooked meatballs
1/2 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

1. 1. 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.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. For a 5- or 6-quart slow cooker: Double all ingredients. Makes 8 servings.

Yield: 4 servings