Slow-Cooker Meatball Stew

• 4 peeled medium potatoes, cut into 1/2-inch cubes
• 4 medium carrots, cut into 1/2-inch cubes
• 2 celery ribs, cut into 1/2-inch cubes
• 1 medium onion, diced
• 1/4 cup frozen corn (if your elephant likes corn; optional if not)
• 1 package (28 to 32 ounces) frozen fully cooked home-style meatballs
• 1-1/2 cups ketchup
• 1-1/2 cups water
• 1 tablespoon white vinegar
• 1 teaspoon dried basil
• Biscuits or dinner rolls, optional

1. In a 5-qt. slow cooker, combine potatoes, carrots, celery and onion; add corn if desired. Add meatballs. In a bowl, mix ketchup, water, vinegar and basil; pour over meatballs. Cook, covered, on low until meatballs are cooked through, 6-8 hours. If desired, serve with biscuits or dinner rolls.

potatoes, carrots, celery, onion, frozen corn, meatballs, ketchup, water, white vinegar, basil, dinner rolls

Taken from www.tasteofhome.com/recipes/slow-cooker-meatball-stew/ (may not work)