Meatball Stew
1 pound of lean ground beef
1 egg
1/2 teaspoon salt
2 tablespoons margarine
1 cup of water
1/4 teaspoon garlic powder
2 teaspoons Italian seasoning
3 potatoes, peeled and diced
2 tablespoons cornstarch
1 1/2 cups onion, chopped
1 cup of dry breadcrumbs
1/4 teaspoon pepper
16 ounces whole tomatoes, chopped
2 tablespoons beef bouillon granules
1/2 teaspoon seasoned salt
5 carrots, pared and sliced
1/4 cup cold water
Combine ground beef with chopped onion, egg, breadcrumbs, salt, and pepper. Shape mixture into about 24 meatballs, then brown in butter and drain well. Stir together tomatoes, water, beef granules, and seasonings. Place carrots and potatoes in bottom of crock-pot, topping with meatballs. Pour tomato mixture over all and cover. Cook on low for 8 to 10 hours. Prior to serving, remove meatballs with a slotted spoon. In a bowl, make a smooth paste of the cornstarch and water. Add to crock-pot and then stir into vegetables. Cover and cook on high for 10 minutes to thicken. Remove meatballs to stew and serve.