crockpot meatball stew
- Categories
- Beef
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | LEAN GROUND BEEF |
| 1 each | EGG |
| ½ teaspoon | SALT |
| 2 tablespoons | MARGARINE |
| 1 cup | WATER |
| ¼ teaspoon | GARLIC POWDER |
| 2 teaspoons | ITALIAN SEASONING |
| 3 eaches | POTATOES, PEELED AND DICED |
| 2 tablespoons | CORNSTARCH |
| 1 each | ONION, CHOPPED |
| 1 cup | DRY BREAD CRUMBS |
| ¼ teaspoon | PEPPER |
| 16 ounces | WHOLE TOMATOES,CHOPPED W/ |
| 2 tablespoons | BEEF GRANULES |
| ½ teaspoon | SEASONED SALT |
| 4 eaches | CARROTS, PARED AND SLICED |
| 1 each | ONION, SLICED |
| ¼ cup | COLD WATER |
COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING, REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND SERVE
Similar recipes
- Chicken
- Crockpot chicken
- Crockpot meatballs
- Crockpot meatballs 2
- Crockpot stew
- Crockpot turkey meatballs
- Florentine meatballs
- German meatballs
- Italian meatball stew
- Meatball appetizers
- Meatball casserole
- Meatballs
- Mexican meatball soup
- Mexican meatballs
- Mushroom meatballs
- Pasta with meatballs
- Pizza meatballs
- Spicy meatballs
- Spicy rice meatballs
- Swedish meatballs
Random recipe of the day
Follow us
