This is a recipe from Jean Pare’s “Main Course” cookbook. We had it over brown rice and really enjoyed it! It’s a very quick meal to prepare (and put in the crock-pot), especially if you have read-to-use meatballs in the freezer (I make a lot of meatballs at once and freeze them for later use).

Stewed Meatballs

1 can (28oz) tomatoes*
1/2 cup onion, chopped
2 tsp Worcestershire sauce
1 tsp sugar
1/2 tsp salt
1/2 pepper

Mix all ingredients together, except meatballs. Pour over meatballs and bake 30 minutes at 350F.

*I used whole tomatoes and just quickly pulsed them in the blender. I think diced tomatoes would work well, so would puree, depending on the consistency you want!