Recipe - Crockpot Meatball Stew

1 pound LEAN GROUND BEEF
1 EGG
One half teaspoon SALT
2 tablespoon MARGARINE
1 cup WATER
One fourth teaspoon GARLIC POWDER
2 teaspoon ITALIAN SEASONING
3 POTATOES, PEELED AND DICED
2 tablespoon CORNSTARCH
1 ONION, CHOPPED
1 cup DRY BREAD CRUMBS
One fourth teaspoon PEPPER
16 ounce WHOLE TOMATOES,CHOPPED W/
2 tablespoon BEEF GRANULES
One half teaspoon SEASONED SALT
4 CARROTS, PARED AND SLICED
1 ONION, SLICED
One fourth cup 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
Posted to MCRecipe Digest V1 #284

Date: Thu, 7 Nov 1996 21:17:41 0500

From: Meg Antczak meginny@frontiernet.net