1 16 - 18 ounce package frozen cooked meatballs
1/2 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
DIRECTIONS
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. Makes 4 servings.
Variation
For a 5 or 6 quart slow cooker: Double all ingredients. Makes 8 servings.
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