Italian meat ball stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| ½ | cup | Fine bread crumbs |
| 2 | Eggs -- beaten | |
| ¼ | cup | Milk |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| 2 | Carrots -- peeled and cut | |
| 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 |
| Vegetables -- partially | ||
| Thawed | ||
Directions
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 :
File