Meatball Stew
- Ready In:
- 28mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 egg, lightly beaten
- 340.19 g lean ground beef
- 118.29 ml finely chopped onion
- 44.37 ml plain breadcrumbs
- 29.58 ml chopped fresh parsley
- 14.79 ml grated parmesan cheese
- 2.46 ml salt
- 2.46 ml black pepper
- 118.29 ml ketchup
- 59.14 ml plus 1 tablespoon low sodium beef broth
- 7.39 ml balsamic vinegar
- 453.59 g bag baby carrots
- 3 large parsnips, cut into 2 inch long pieces
- 1 medium onion, chopped
- 14.79 ml cornstarch
directions
- Stir together egg, beef, onion, bread crumbs, 1 tablespoon of parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper. Form into 1 inch meatballs (about 20) and set aside.
- Stir together 1/4 ketchup, 1/4 cup broth and the vinegar. Place carrots, parsnips and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on High for 3 1/2 hours and low for 5 hours.
- Stir together remaining parsley, 1/4 teaspoon each salt and pepper, 1/4 ketchup, 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cool until thick, 5 minutes.
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