Crockpot Meatball and Potato Stew

• 2 tablespoons onions dried, minced
• 1/2 cup bread crumbs fine
• 1 teaspoon worcestershire sauce
• 2 large eggs lightly beaten
• 1 x salt to taste
• 1 x black pepper to taste
• 2 pounds ground beef
• 2 tablespoons vegetable oil
• 5 each red skinned potatoes peeled, cubed
• 2 each carrots peeled, sliced 1 1/2-inch thick
• 2 each celery stalks chopped
• 1 each onions coarsely chopped
• 2 each soup, golden mushroom cans

1. Mix eggs with dried onion, bread crumbs, worcestershire sauce, and salt and pepper.
2. Blend meat in and mix thoroughly.
3. Heat oil over medium-high heat in a large skillet.
4. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil.
5. While meatballs are browning, place the potatoes, carrots, and celery in a crockpot (3 1/2 quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables.
6. Quickly brown the onions and add to the crockpot.
7. Pour soup over all; cover and cook on low for 7 to 9 hours.
8. Taste and adjust seasonings before serving.

onions, bread crumbs fine, worcestershire sauce, eggs, salt, black pepper, ground beef, vegetable oil, red skinned potatoes, carrots, celery, onions, golden mushroom

Taken from recipeland.com/recipe/v/crockpot-meatball-potato-stew-1424 (may not work)