Meatball Stew Recipe - Cooking Index
Meatball Stew Recipe - Cooking Index
| 1 lb | 454g / 16oz | Lean ground beef |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Few sprigs parsley - chopped | ||
| 1/4 teaspoon | 1.3ml | Marjoram |
| 1/4 teaspoon | 1.3ml | Basil |
| 1 | Egg | |
| 1/2 cup | 73g / 2.6oz | Soft bread crumbs |
| 1 teaspoon | 5ml | Mono-sodium glutamate |
| 1 tablespoon | 15ml | Fat |
| 4 tablespoons | 60ml | Carrots - peeled and diced (small) |
| 3 | Potatoes - peeled and diced | |
| 1 | Onion - chopped | |
| 1 lb | 454g / 16oz | Green beans - cut 1 1/2" lengths |
| 1 | Stewed tomatoes - (16 oz) | |
| 1 cup | 237ml | Water |
Mix beef, garlic powder, 1 teaspoon salt, the parsley, herbs, egg, bread crumbs, and mono-sodium glutamate. Shape in 12 balls and brown on all sides in fat.
Put carrots, potatoes, onion and green beans in cooker. Sprinkle with salt and pepper. Add meatballs. Mix tomatoes and water and pour over top. Cover and cook on LOW 6 to 8 hours.
This recipe yields 4 to 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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