After reading the fat content on the original recipe I decided to look for turkey meatballs instead. I found them in the meat aisle, not the frozen food section - look for Shady Brook already-cooked turkey meatballs if you want to make this lighter as well (and cut them in half, as they are rather large). Also, the picture on the website is much more appetizing than mine; but what can you expect, it's comfort food!
Meatball and Vegetable Stew
Makes 4 servings
1 16- to 18-ounce package frozen cooked meatballs
1/2 of a 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
Place meatballs and frozen vegetables in a 4 quart slow cooker.
In a medium bowl, stir together tomatoes, gravy, water, and basil; pour over meatballs and vegetables.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.