Italian Meat Ball Stew
|Lean ground beef||1 1⁄2 Pound|
|Fine bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Carrots||2 , peeled and cut into 1 inch slices|
|Tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Beef bouillon||1 Cup (16 tbs)|
|Seasoned salt||1 Teaspoon|
|Frozen italian style vegetables||10 Ounce, partially thawed (1 Package)|
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, bouillon, 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.
Makes 6 servings.