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