Italian meatball stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CHERI MATARAZA | ||
| ½ | pounds | Ground beef; lean |
| 2 | Egga; beaten | |
| ½ | cup | Bread crumbs; fine, dry |
| ¼ | cup | Milk |
| 2 | tablespoons | Parmesan cheese; grated |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Garlic powder |
| 6 | Carrots; peeled, bite size | |
| 1 | can | Tomato paste (6 oz.) water |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| 1 | cup | Beef boullion |
| 1 | teaspoon | Seasoned salt |
| 16 | ounces | Italian vegetables (frozen) |
Directions
Mix first 8 ingredients and form into firm meatballs, set aside.
Place the bite size pieces of carrots into the bottom of the crockpot and place meatballs on top. Mix all the rest of the ingredients (except Italian vegetables) together and pour on top of the meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the crockpot to HIGH. Cover and continue to cook on HIGH for ½ hour, or until the vegetables are done. Serve over or with, noodles or pasta.