Mexican Meatball Stew

This was one of the recipes from our food swap this month and I decided to add a few ingredients to tailor it to my family’s taste preferences.  I am still a bit undecided on the actual meatballs – they could use a little more oomph in my opinion but the overall effect of the stew was great.  It was warm and filling. The boys liked the meatballs – it was probably their favorite part!  It was easy to make and overall healthy.  We had it with some fresh tomatoes and avocados on the side as well as a few tortilla chips.




Mexican Meatball Stew

2 14.5 oz Mexican style stewed tomatoes, undrained
1 24 oz. package frozen turkey meatballs, thawed
1 15 oz. can black beans, rinsed & drained
1 14 oz. can chicken broth with roasted garlic
1 10 oz package frozen corn, thawed
1 c. quick cooking bulgur wheat (I used a Bob’s Red Mill brand)
2 tsp. cumin
1 tsp. dried oregano
1 tsp. fresh cracked pepper
1 tsp. garlic powder


In a 4-5 qt slow cooker, combine tomatoes, meatballs, beans, broth, and corn, and seasonings.

Cover and cook on low for 6-7 hours or on high 3-3 ½ hours.

About 30 minutes before serving, cook the bulgur wheat according to package directions.  Stir into the stew.

Husband Rating: Didn’t get one as he was gone for Bible study!

Food for thought: As far as the meatballs go, I think that maybe using something like chorizo would be tasty and making meatballs from scratch could be good… though more work.  Just a thought I had…

This was a great freezer meal – we tossed everything into a large freezer bag.  On cooking day, I simply took it out of the freezer, stuck the whole icy block into my crock pot, turned it on, and viola!  Dinner was ready!  Love it!



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