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Weeknight Meatball Stew

12 oz. frozen, fully cooked beef meatballs (about 23 meatballs)
1 jar (12 oz.) beef gravy
1 can (8 oz.) stewed tomatoes, undrained
3/4 tsp. dried thyme
1/8 tsp. pepper
1 pkg. (16 oz.) frozen vegetable mixture (with potato)

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

 


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