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Meatball Stew

  Lean ground beef 1 Pound
  Onion 1 Medium, chopped
  Egg 1
  Dry bread crumbs 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon
  Canned whole tomatoes 16 Ounce, chopped (1 Can, Undrained)
  Water 1 Cup (16 tbs)
  Beef flavor base 2 Tablespoon (Paste Or Granules)
  Garlic powder 1⁄4 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Italian seasoning 2 Teaspoon
  Carrots 4 , pared and sliced
  Potatoes 3 Large, peeled and diced
  Onion 1 Medium, sliced
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)

Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper.
Shape mixture into about 24 meat balls, then brown in margarine; drain well.
Stir together tomatoes, water, beef base and seasonings.
Place carrots, potatoes and sliced onion in bottom of crock pot; top with meatballs.
Pour tomato mixture over all.
Cover and cook on low setting for 8 to 10 hours.
Before serving, remove meatballs with a slotted spoon.
Make a smooth paste of the cornstarch and water and stir into vegetables.
Cover and cook on high setting for 10 minutes to thicken.

Recipe Summary

Side Dish
Crock Pot

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