Italian Meat Ball Stew(Crock-Pot)

• 1 1/2 lb. ground beef
• 1/2 c. fine bread crumbs
• 2 eggs, beaten
• 1/4 c. milk
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. salt
• 1/8 tsp. garlic salt
• 1/4 tsp. pepper
• 2 carrots, peeled and cut into 1-inch pieces
• 1 can tomato paste (6 oz.)
• 1 c. water
• 1 c. beef bouillon
• 1/2 tsp. oregano
• 1 tsp. seasoned salt
• 1/2 tsp. basil
• 1 pkg. frozen Italian style vegetables, partially thawed

1. Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper.
2. Make into 2-inch balls.
3. Drop carrots in bottom of slow cooking pot.
4. Arrange meat balls over carrots. Combine tomato paste with water, bouillon, oregano, seasoned salt and basil.
5. Pour over meat; cover and cook on low for 4 to 6 hours.
6. Turn to high; add Italian vegetables.
7. Cover and cook 15 to 20 more minutes until vegetables are tender.
8. Serves 6.

ground beef, bread crumbs, eggs, milk, parmesan cheese, salt, garlic salt, pepper, carrots, tomato paste, water, beef bouillon, oregano, salt, basil, italian style vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215299 (may not work)