Italian Meatball Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-CHERI MATARAZA,
1/2 lbs: Ground beef, lean
2: Egga, beaten
1/2 cup: Bread crumbs, fine, dry
1/4 cup: Milk,
2 tbsp: Parmesan cheese, grated
1 tsp: Salt,
1/4 tsp: Pepper,
1/8 tsp: Garlic powder,
6: Carrots, peeled, bite size
1 can: Tomato paste, 6 oz.
1 cup: -water,
1/2 tsp: Oregano,
1/2 tsp: Basil,
1 cup: Beef boullion,
1 tsp: Seasoned salt,
16 ounce: Italian vegetables, frozen
Directions:
Mix first 8 ingredients and form into firm meatballs, set aside.
Place the bite size pieces of carrots into the bottom of the crockpot
and place meatballs on top. Mix all the rest of the ingredients
(except Italian vegetables) together and pour on top of the
meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed
Italian vegetables and turn the crockpot to HIGH. Cover and continue
to cook on HIGH for 1/2 hour, or until the vegetables are done. Serve
over or with, noodles or pasta.
Source from luhu.jp
Place the bite size pieces of carrots into the bottom of the crockpot
and place meatballs on top. Mix all the rest of the ingredients
(except Italian vegetables) together and pour on top of the
meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed
Italian vegetables and turn the crockpot to HIGH. Cover and continue
to cook on HIGH for 1/2 hour, or until the vegetables are done. Serve
over or with, noodles or pasta.
Source from luhu.jp