Meatball Stew

• 1 egg, lightly beaten
• 34 lb lean ground beef
• 12 cup finely chopped onion
• 3 tablespoons plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated parmesan cheese
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 cup ketchup
• 14 cup plus 1 tablespoon low sodium beef broth
• 1 12 teaspoons balsamic vinegar
• 1 (16 ounce) bag baby carrots
• 3 large parsnips, cut into 2 inch long pieces
• 1 medium onion, chopped
• 1 tablespoon cornstarch

1. Stir together egg, beef, onion, bread crumbs, 1 tablespoon of parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper.
2. Form into 1 inch meatballs (about 20) and set aside.
3. Stir together 1/4 ketchup, 1/4 cup broth and the vinegar.
4. Place carrots, parsnips and onion in slow cooker and put meatballs on top.
5. Drizzle with ketchup mixture.
6. Cook on High for 3 1/2 hours and low for 5 hours.
7. Stir together remaining parsley, 1/4 teaspoon each salt and pepper, 1/4 ketchup, 1 tablespoon broth and cornstarch.
8. Gently stir into slow cooker.
9. Cool until thick, 5 minutes.

egg, lean ground beef, onion, breadcrumbs, parsley, parmesan cheese, salt, black pepper, ketchup, beef broth, balsamic vinegar, baby carrots, parsnips, onion, cornstarch

Taken from www.food.com/recipe/meatball-stew-393032 (may not work)