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