Meatball Stew
Cooking MethodSlow Cooker
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1/4 tsp garlic powder
- 1 egg
- 1/2 tsp seasoned salt
- 1 cup dry bread crumbs
- 2 tsp Italian seasoning
- salt
- 4 carrots, pared and slicd
- 1/4 tsp pepper
- 3 large potatoes, peeled and diced
- 2 tbls butter
- 16 ounce canned whole tomatoes, chopped
- 1 medium onion, sliced
- 2 Tbls cornstarch
- 1 cup water
- 1/4 cup cold water
- 2 tablespoon kitchen magic
Instructions
Yields 6 Servings. Combine the ground beef with the chopped onion, egg, bread crumbs, salt and pepper. Shape into meatballs. Brown in butter. Drain well. Stir the tomatoes, water, beef base and seasonings together. Place the carrots, potatoes and sliced onion in the bottom of the slow cooker. Top with the meatballs. Pour the tomato mixture over. Cover. Cook on LOW for 8-10 hours. Remove the meatballs (use a slotted spoon). Make a smooth paste of the cornstarch and water. Stir into the vegetables. Cover. Cook on HIGH until thickened (about 10 minutes). Return the meatballs. Stir. Serve.