Crockpot Meatball Stew Recipe
Servings: 6
Ingredients
- 1 lb LEAN Grnd BEEF
- 1 x EGG
- 1/2 tsp SALT
- 2 Tbsp. MARGARINE
- 1 c. WATER
- 1/4 tsp GARLIC Pwdr
- 2 tsp ITALIAN SEASONING
- 3 x POTATOES, PEELED AND DICED
- 2 Tbsp. CORNSTARCH
- 1 x ONION, Minced
- 1 c. DRY BREAD CRUMBS
- 1/4 tsp PEPPER
- 16 ounce WHOLE TOMATOES,Minced W/
- 2 Tbsp. BEEF GRANULES
- 1/2 tsp SEASONED SALT
- 4 x CARROTS, PARED AND SLICED
- 1 x ONION, SLICED
- 1/4 c. Cool WATER
Directions
- COMBINE Grnd BEEF WITH Minced ONION, EGG, BREAD CRUMBS, SALT AND PEPPER.
- SHAPE Mix 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 Mix OVER ALL. COVER AND COOK ON LOW SETTING FOR 8 TO 10 Hrs.
- 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 Min TO THICKEN. REMOVE MEATBALLS TO STEW AND SERVE
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 6 servings | |
| Calories 405 | |
| Calories from Fat 164 | 40% |
| Total Fat 18.3g | 23% |
| Saturated Fat 6.11g | 24% |
| Trans Fat 1.41g | |
| Cholesterol 86mg | 29% |
| Sodium 673mg | 28% |
| Potassium 952mg | 27% |
| Total Carbs 38.82g | 10% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.75g | 5% |
| Protein 21.4g | 34% |
