Tuesday, 13 February 2018

Italian Meatball Stew

It was minus 20C last night. Yikes! That calls for some good ole comfort food. About once a week I try to make something in the crockpot so dinner is ready and there is only one dish to clean up afterwards. I got this recipe from a family member who said it came out in a recipe book when crockpots first came out. Imagine, it would be the same as the big fuss going on right now over the InstaPots. This is like beef stew but instead it uses giant meatballs. Good and hearty and no pre-cooking.
Crockpot Italian Meatball Stew
1 1/2 pounds lean ground beef
1/2 cup fine bread crumbs
2 eggs, beaten
1/4 cup milk
2 Tbsp grated Parmesan cheese
salt and pepper
1/2 tsp garlic salt
Combine meatball ingredients and form into 2 inch balls
2 carrots, peeled and sliced into 1inch slices

Arrange carrots in bottom of crockpot.
Arrange meatballs over carrots.

1 6oz can tomato paste
1 cup water
1 cup beef bouillon/broth
1/2 tsp oregano
Combine these ingredients and pour over meatballs.
Orginal recipe says cook on low 4-6 hours but I would go with 6. Those are BIG meatballs.
Before serving - Turn to high and add 1 or so cups of Italian vegetables. I just used frozen mixed vegetables. Cook a further 15-20 minutes.

If you are worried about fat. Cook up the day before and refrigerate, then you can skim off any fat. Or use extra lean ground beef. Also can be made gluten free, if you leave out the bread crumbs or substitute another binder. Also you can add a few more vegetables if desired.