Slow Cooker Vegetables and Meatballs
Slow Cooker Vegetables and Meatballs
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  • 2 cups (300 g) rutabaga, peeled and cubed
  • 3 carrots, peeled and cut into rounds
  • 3 yellow-fleshed potatoes, unpeeled and cubed
  • 1 onion, thinly sliced
  • 1/2 lb (225 g) white mushrooms, sliced
  • 1 bottle (20 oz/600 ml) strained tomatoes
  • 1 can (10 oz/284 ml) concentrated chicken broth (see note)
  • 1 lb (450 g) sausage meat (about 4 sausages)
  • Basil leaves, to taste
  • Sharp cheddar cheese shavings, to taste
  • Preparation
  • In a slow cooker, combine the vegetables, strained tomatoes and broth. Season with salt and pepper. Cover and cook on Low for 8 hours.
  • Form the sausage meat into small meatballs and add to the slow cooker. Cover and continue cooking for 30 minutes on High.
  • Divide the vegetables, meatballs and sauce among six bowls. Garnish with the basil leaves and cheese shavings.
  • Description
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