Stir together eggs,beef,onion,bread crumbs, 1 tbsp of the parsley, the Parmeasn and 1/4 tsp each of the salt and pepper. Form into 1 in meatballs (about 20) and set aside.
Stir together 1/4c ketchup. 1/4c. broth and the vinegar. Place carrots, parsnips and onion in slow cooker and put meatball on top. Drizzle with ketchup mixture. Cook on high for 3 1/2 hrs. or low for 5 hrs.
Stir together remaining tbsp parley, 1/4 each salt and peppr, 1/4c. ketcup. 1 tbsp broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 min
Originally Submitted
6/11/2010
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