Slow Cooker Italian Meatball Stew

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TIP: Cut calories and Weight Watcher Points by eating only one meatball. One Meatball per serving = 215 calories, Previous Points 4, Points Plus 7
Yields: 6 servings | Serving size: 1 cup stew with 2 meatballs | Calories: 351 | Total Fat: 7 g | Saturated Fat: 2 g | Previous Points: 7 | Points Plus: 9|Trans Fats: 0 g | Cholesterol: 46 mg | Sodium: 622 mg | Carbohydrates: 54 g | Dietary fiber: 11 g | Sugars: 6 g | Protein: 21 g

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Ingredients

  • 1 dozen Italian Meatballs
  • 1 tablespoon olive oil
  • 2 carrots, peeled, chopped
  • 2 stalks celery, coarsely chopped
  • 1 red bell pepper, cored and seeded, diced
  • 1 zucchini, coarsely chopped
  • 1 (14.5 ounce) can fire roasted tomatoes with liquid
  • 1 (15 ounce) can cannellini beans, drained
  • 2 cloves garlic, diced
  • 1 teaspoon dried oregano
  • 2 tablespoons freshly chopped basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 2 cups chicken broth, fat free, low sodium
  • 1/2 cup whole wheat orzo (optional whole wheat couscous or pre-rinsed quinoa)

Preparation

Step 1

Add oil to a large skillet, turn to medium heat and cook meatballs until brown on both sides, about 16 minutes. While meatballs are cooking add remaining ingredients, except orzo, to the slow cooker and stir to combine. Add browned meatballs to slow cooker, cover and cook on low 7-8 hours. The last 15 minutes of cooking time, add orzo, turn slow cooker to high and cook 10-15 minutes or until pasta is al dente. Serve in bowls and sprinkle with parmesan cheese if desired.

Meatballs:
Ingredients
2 pounds lean ground turkey or chicken
2 teaspoons dried oregano
2 tablespoons freshly chopped Italian parsley
1 teaspoon black pepper
Kosher or sea salt to taste
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, finely minced
2 cups whole wheat panko, or whole wheat bread crumbs, click here for recipe
1 cup parmesan cheese, reduced fat
2 eggs
Directions
Combine all ingredients in a large mixing bowl. Shape mixture into (24) 1" meatballs.
When cooking meatballs, add 1 tablespoon olive oil to a large skillet, turn to medium heat and cook until brown on both sides and cooked through. Note: If adding meatballs to a slow cooker recipe, brown as instructed but do not cook through as they will continue cooking while in the slow cooker.

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