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Weeknight Meatball Stew

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 30 minutes

Yield: 4 servings


12 oz frozen fully-cooked beef meatballs (about 23 meatballs)

1 jar (12 ounces) beef gravy

1 can (8 ounces) stewed tomatoes, undrained

3/4 tsp dried thyme

1/8 tsp pepper

1 package (16 ounces) frozen vegetable mixture (with potato)


Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil. Stir in meatballs and vegetable mixture; reduce heat. Cook 10 to 15 minutes or until meatballs are heated through, stirring occasionally.

Nutrition facts

Serving Size 1 serving
Calories 262
Calories from Fat 83 (32%)
% Daily Value*
14%Total Fat 9g
14%Saturated Fat 2.8g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 4g
29%Cholesterol 86mg
30%Sodium 718mg
15%Potassium 542mg
11%Total Carbohydrate 32g
25%Dietary Fiber 6.1g
Sugars 5g
Sugar Alcohols 0g
31%Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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