Italian Meatball Stew
|Extra lean ground beef||1 1⁄2 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||6 Ounce (1 Can)|
|Beef broth||2 Cup (32 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Frozen italian style vegetables||16 Ounce, cooked, drained (1 Package)|
1) In a large bowl, add the beef with bread crumbs, eggs, milk, cheese, salt, pepper and garlic; mix well and shape into 2" balls, place in bottom of the slow cooker.
2) In a bowl, mix the tomato paste, broth, seasoned salt, oregano and basil, pour the mixture over the meat; cook covered on LOW for about 4 1/2- 5 hrs.
3) Stir in the cooked vegetables; cook covered on HIGH for about 10-15 min or until heated.
4) Serve immediately .