Ingredients
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
Preparation
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.
