Italian meat ball stew

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.

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