Meatball Stew

Name: Meatball Stew
Ingredients: 1 egg, lightly beaten; 34 lb lean ground beef; 12 cup finely chopped onion; 3 tablespoons plain breadcrumbs; 2 tablespoons chopped fresh parsley; 1 tablespoon grated parmesan cheese; 12 teaspoon salt; 12 teaspoon black pepper; 12 cup ketchup; 14 cup plus 1 tablespoon low sodium beef broth; 1 12 teaspoons balsamic vinegar; 1 (16 ounce) bag baby carrots; 3 large parsnips, cut into 2 inch long pieces; 1 medium onion, chopped; 1 tablespoon cornstarch

15 ingredients

9 steps

Ingredients

1 egg, lightly beaten
34 lb lean ground beef
12 cup finely chopped onion
3 tablespoons plain breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon grated parmesan cheese
12 teaspoon salt
12 teaspoon black pepper
12 cup ketchup
14 cup plus 1 tablespoon low sodium beef broth
1 12 teaspoons balsamic vinegar
1 (16 ounce) bag baby carrots
3 large parsnips, cut into 2 inch long pieces
1 medium onion, chopped
1 tablespoon cornstarch

Directions

1

Stir together egg, beef, onion, bread crumbs, 1 tablespoon of parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper.
2

Form into 1 inch meatballs (about 20) and set aside.
3

Stir together 1/4 ketchup, 1/4 cup broth and the vinegar.
4

Place carrots, parsnips and onion in slow cooker and put meatballs on top.
5

Drizzle with ketchup mixture.
6

Cook on High for 3 1/2 hours and low for 5 hours.
7

Stir together remaining parsley, 1/4 teaspoon each salt and pepper, 1/4 ketchup, 1 tablespoon broth and cornstarch.
8

Gently stir into slow cooker.
9

Cool until thick, 5 minutes.