Recipe for Crockpot Meatball Stew 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 lb LEAN GROUND BEEF
1 x EGG
1/2 tsp SALT
2 tbl MARGARINE
1 cup WATER
1/4 tsp GARLIC POWDER
2 tsp ITALIAN SEASONING
3 x POTATOES, PEELED AND DICED
2 tbl CORNSTARCH
1 x ONION, CHOPPED
1 cup DRY BREAD CRUMBS
1/4 tsp PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 tbl BEEF GRANULES
1/2 tsp SEASONED SALT
4 x CARROTS, PARED AND SLICED
1 x ONION, SLICED
Instructions:
Instructions: 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

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