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Italian Meat Ball Stew

chef.tim.lee's picture
Ingredients
  Lean ground beef 1 1⁄2 Pound
  Fine bread crumbs 1⁄2 Cup (8 tbs)
  Beaten eggs 2
  Milk 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Salt 1 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄4 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)
  Oregano 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon
  Basil 1⁄2 Teaspoon
  Frozen italian style vegetables 10 Ounce, partially thawed (1 Package)
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, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
6

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