Yield: 6 Servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground beef |
½ cup | Fine bread crumbs |
2 \N | Eggs -- beaten |
¼ cup | Milk |
2 tablespoons | Grated parmesan cheese |
1 teaspoon | Salt |
⅛ teaspoon | Garlic salt |
¼ teaspoon | Pepper |
2 \N | Carrots -- peeled and cut |
\N \N | Up |
6 ounces | Tomato paste |
1 cup | Water |
1 cup | Beef bouillon |
½ teaspoon | Oregano |
1 teaspoon | Seasoned salt |
½ teaspoon | Basil |
10 ounces | Frozen Italian-style |
\N \N | Vegetables -- partially |
\N \N | Thawed |
Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt, and pepper. Form into 2-inch balls. Drop carrots in bottom of slow-cooking pot. Arrange meat balls over carrots. Combine tomato paste with water, boullion, oregano, seasoned salt, and basil. Pour over meat. Cover and cook on low for 4 to 6 hours. Turn to high. Add Italian vegetables. Cover and cook on high for 15 to 20 minutes or until vegetables are tender.
Recipe By :
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