Ingredients
- 4 carrots (peeled)
- 3 potatoes (peeled)
- 2 onion (sliced)
- 2 italian seasoning
- 1 egg
- 1 pound beef (lean ground)
- 16 oz tomatoes undrained (whole)
- 1 1/4 cup water (cold)
- 1 cup dry bread crumbs
- 2 tablespoons beef base
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Sh ape mixture into about 24 meatballs, then brown in margarine; drain well.
Stir together tomatoes, water, beef base and seasonings. Palce carrots, potato es and sliced onion in bottom of Crock-Pot; top with meatballs. Pour tomato mi xture over all. cover and cook on Low 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 for 10 minutes ot thicken. Reutrn meatballs to stew and serve.
Serves 6
