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  Recipe Home » Beef » Crockpot Meatball Stew
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  Crockpot Meatball Stew
  Category: Beef
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 242
Ingredients:
1 lb 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 oz 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
Instructions:
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
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