Crockpot Meatball and Tomato Stew

• 1 pound ground beef lean
• 1 each eggs
• 1/2 teaspoon salt
• 2 tablespoons margarine
• 1 cup water
• 1/4 teaspoon garlic powder
• 2 teaspoons italian seasoning
• 3 each potatoes peeled, diced
• 2 tablespoons cornstarch
• 1 each onions chopped
• 1 cup bread crumbs
• 1/4 teaspoon black pepper
• 16 ounces tomatoes whole tomatoes, chopped with juice
• 2 tablespoons beef bouillon granules
• 1/2 teaspoon seasoned salt
• 4 each carrots peeled, sliced
• 1 each onions sliced
• 1/4 cup water cold

1. Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper.
2. Shape mixture into about 24 meatballs, then brown in margarine.
3. Drain well.
4. Stire together tomatoes, water, beef granules and seasonings.
5. Place carrots, potatoes, and sliced onion in bottom of crockpot, top with meatballs.
6. Pour tomatoe mixture over all.
7. Cover and cook on low setting for 8 to 10 hours.
8. Before serving, remove meatballs with a slotted spoon.
9. Make a smooth paste of the cornstarch and water and stir into vegetables.
10. Cover and cook on high setting for 10 minutes to thicken.
11. Add meatballs to stew and serve.

ground beef, eggs, salt, margarine, water, garlic, italian seasoning, potatoes, cornstarch, onions, bread crumbs, black pepper, tomatoes, beef bouillon granules, salt, carrots, onions, water cold

Taken from recipeland.com/recipe/v/crockpot-meatball-tomato-stew-1423 (may not work)