Crockpot meatball stew

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

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