Crockpot Meatball Stew

1/2 lb lean ground beef
2 eggs, beaten
1/2 cup bread crumbs; fine, dry
1/4 cup milk
2 Tbs Parmesan cheese, grated
1 tsp salt
1/4 tsp pepper
1 tsp finely minced fresh garlic
6 carrots; peeled, bite size
1 can tomato paste (6 oz.)
1 cup water
1/2 tsp oregano
1/2 tsp basil
1 cup beef broth
16 oz italian vegetables (frozen)

Mix first 8 ingredients and form into firm meatballs, set aside. Place the bite size pieces of carrots into the bottom of the crockpot and place meatballs on top. Mix all the rest of the ingredients (except Italian vegetables) together and pour on top of the meatballs. Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the crockpot to HIGH. Cover and continue to cook on HIGH for 1/2 hour, or until the vegetables are done. Serve over or with, noodles or pasta.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com