1 pound lean ground beef
1 medium onion — chopped
1 egg
1 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 16 oz can whole tomatoes — undrained, chopped
1 cup water
2 tablespoons beef base (paste or granules)
1/4 teaspoon garlic powder
1/2 teaspoon seasoned salt
2 teaspoons Italian seasoning
4 carrots — peeled and diced
3 large potatoes — peeled and diced
1 medium onion — sliced
2 tablespoons cornstarch
1/4 cup cold water
Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Sh ape mixture into about 24 meatballs, then brown in margarine; drain well.
Stir together tomatoes, water, beef base and seasonings. Palce carrots, potato es and sliced onion in bottom of Crock-Pot; top with meatballs. Pour tomato mi xture over all. cover and cook on Low 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 for 10 minutes ot thicken. Reutrn meatballs to stew and serve.
Serves 6