Crockpot Meatball Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: LEAN GROUND BEEF,
1 each: EGG,
1/2 tsp: SALT,
2 tbsp: MARGARINE,
1 cup: WATER,
1/4 tsp: GARLIC POWDER,
2 tsp: ITALIAN SEASONING,
3 each: POTATOES, PEELED AND DICED
2 tbsp: CORNSTARCH,
1 each: ONION, CHOPPED
1 cup: DRY BREAD CRUMBS,
1/4 tsp: PEPPER,
16 ounce: WHOLE TOMATOES, CHOPPED W/
2 tbsp: BEEF GRANULES,
1/2 tsp: SEASONED SALT,
4 each: CARROTS, PARED AND SLICED
1 each: ONION, SLICED
1/4 cup: COLD WATER,
Directions:
COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF
CROCKPOT; 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. REMOVE MEATBALLS TO STEW AND SERVE
Source from luhu.jp
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF
CROCKPOT; 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. REMOVE MEATBALLS TO STEW AND SERVE
Source from luhu.jp
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