Meatball Stew

• 1 1/2 lb. ground beef
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 egg
• 1 Tbsp. minced onion
• 1/2 c. soft bread crumbs
• 1 Tbsp. cooking oil
• 3 Tbsp. flour
• 1 (1 lb.) can tomatoes, cut up
• 1 c. water
• 1/2 tsp. salt
• 2 tsp. sugar
• 1 tsp. basil leaves
• 3 medium potatoes, pared and diced
• 4 small carrots, pared and diced
• 1 medium onion, coarsely chopped
• 1 stalk celery, sliced

1. Combine ground beef, 1 1/2 teaspoons salt, pepper, egg, onion and bread crumbs in bowl.
2. Mix lightly but well. Form mixture into 1-inch meatballs.
3. Brown meatballs on all sides in hot oil in 10-inch skillet.
4. Remove meatballs as they brown. Place in 2-quart casserole.
5. Pour off fat, reserving 3 tablespoons.
6. Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil. Stir well. Add potatoes, carrots, onion and celery.
7. Bring to a boil. Reduce heat and simmer 10 minutes, adding more water if necessary.
8. Pour over meatballs in casserole.
9. Cover. Bake in a 350u0b0 oven for 1 hour or until vegetables are tender.
10. Makes 6 servings.

ground beef, salt, pepper, egg, onion, bread crumbs, cooking oil, flour, tomatoes, water, salt, sugar, basil, potatoes, carrots, onion, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227687 (may not work)