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Weeknight Meatball Stew

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“Fast and easy! Serve this with corn muffins, Jello fruit salad, and vanilla ice cream. I found this recipe at Tops market courtesy of The Beef Checkoff. When I made this recipe doubled the recipe with no problems. When I made this recipe I used a 10oz can of gravy. Since I doubled the recipe I used a 15oz can of stewed tomatoes. Since I happen to have frozen mixed vegetables without potatoes in them on hand I decided to use them. The next time I make this I plan to add the vegetables right from the start as I like my green beans very well cooked.”

Ingredients Nutrition

  • 12 ounces frozen fully cooked meatballs (23 meatballs)
  • 12 ounces jarred beef gravy
  • 8 ounces stewed tomatoes, undrained
  • 34 teaspoon dried thyme
  • 18 teaspoon pepper
  • 16 ounces frozen vegetables mixture with potatoes


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

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