SLOW-COOKER MEATBALLS AND TORTELLINI

Slow-Cooker Meatballs and Tortellini image

Provided by By Annalise Sandberg

Categories Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 lb lean (at least 80%) ground beef
1 egg
3/4 cup Progresso™ Italian Bread Crumbs 15oz (89102)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can (16 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons canned Muir Glen™ organic tomato paste
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (10 oz) refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
Chopped fresh basil leaves, if desired

Steps:

In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
Add tortellini; cover and cook 10 to 15 minutes or until soft.
Serve meatballs and tortellini with Parmesan cheese and basil.

Nutrition Facts : ServingSize 1 Serving