Taste Of Home Meatball Tortellini Recipes

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

Steps:

• Combine the beef, parmesan, 2 tbsp parsley, the egg, garlic, 1/2 tsp salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning until golden, 3 to 4 minutes; remove to plate. Add the carrots and celery to pot; cook, stirring until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tbsp parsely and 1/2 tsp salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

Steps:

• Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper.
• Shape into 1-inch balls.
• Heat oil in Dutch oven; add meatballs.
• Brown on all sides, rolling them around.
• Remove and reserve.
• Add the onion to the pot.
• Cook, stirring until soft.
• Stir in the broth, tomatoes, with their liquid (break up with spoon), beans, oregano and basil.
• Cover, simmer for 10 minutes.
• Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
• Add tortellini. and simmer for 5 minutes.
• Return meatballs to the stew and simmer for 10 minutes.
• Serve steaming hot with Parmesan cheese on top.

Steps:

• In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

Steps:

• In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
• In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
• Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.

Steps:

• Cook tortellini in large sauce pan according to package directions.
• Spray a medium saute pan with PAM.
• Place meatballs in saute pan and cook over medium high heat until lightly browned. Stirring frequently.
• Add tomatoes and chili sauce.
• Stir and continue cooking until hot and bubbly, about 5 minutes.
• Add olives.
• Drain tortellini and return to pan.
• Add meatball-tomatoe mixture to tortellini.
• Stir and cook over medium heat until bubbly.
• Stir in mushrooms and cook about 5 more minutes.
• Add cheeses and stir well.
• Continue cooking until melted through.
• Serve warm.