Meatball Stew
By cakequeen
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Ingredients
- 1 egg, lightly beaten
- 3/4 lb lean ground beef
- 1/2 cup finely chopped onion
- 3 Tbsp plain bread crumbs
- 2 Tbsp chopped fresh parsley
- 1 Tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 1/4 cup plus 1 Tbsp low sodium beef broth
- 1 1/2 tsp balsamic vinegar
- 1 bag baby carrots
- 3 large parsnips, cut into 2" long pieces
- 1 medium size onions, chopped
- 1 Tbsp cornstarch
Details
Preparation
Step 1
1. Stir together egg, beef, onion, bread crumbs, 1 Tbsp parsley, Parmesan cheese and 1/4 tsp each salt and pepper. Form into 1" meatballs and set aside.
2. Stir together 1/4 cup 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 3.5 hours or on low 5 hours.
3. Stir together remaining Tbsp parsley, 1/4 tsp each salt and pepper, 1/4 cup ketchup, 1 Tbsp broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.
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