Italian meatball stew

Yield: 4 Servings

Measure 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)

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.

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