Randy Schmitz's Recipe

Crock Pot Meatball Stew

Category: hamburger

Title: CROCKPOT MEATBALL STEW
Categories: Beef
Yield: 6 servings

1 lb LEAN GROUND BEEF
1 ea EGG
1/2 t SALT
2 T MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 t ITALIAN SEASONING
3 ea POTATOES, PEELED AND DICED
2 T CORNSTARCH
1 ea ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 T BEEF GRANULES
1/2 t SEASONED SALT
4 ea CARROTS, PARED AND SLICED
1 ea ONION, SLICED
1/4 c COLD WATER

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