Italian Meat Ball Stew

Course : Beef
Serves: 6
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1 1/2 pounds lean ground beef
1/2 cup fine bread crumbs
2 large eggs -- beaten
1/4 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon salt
1/8 teaspoon garlic salt
1/4 teaspoon pepper
2 medium carrots -- peeled and cut up
6 ounces tomato paste
1 cup water
1 cup beef bouillon
1/2 teaspoon oregano
1 teaspoon seasoned salt
1/2 teaspoon basil
10 ounces frozen italian-style vegetables -- partially thawed

Preparation / Directions:

Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt, and pepper. Form into 2-inch balls. Drop carrots in bottom of slow-cooking pot. Arrange meat balls over carrots. Combine tomato paste with water, boullion, oregano, seasoned salt, and basil. Pour over meat. Cover and cook on low for 4 to 6 hours. Turn to high. Add Italian vegetables. Cover and cook on high for 15 to 20 minutes or until vegetables are tender.

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