Crockpot meatball stew
6 Servings
Ingredients
| Quantity | 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 |
Directions
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