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Slow-cooker Meatball Stew
By Phyllis Wasserman, Tue Jan 10th
Here is a nice easy meal you can make while you are at work!
Ingredients 1 can (10 3/4 oz) condensed cream of mushroom soupwith roasted garlic 1/2 cup beef broth 4 large red potatoes, cutin 1 inch chunks 1 1/2 cups bagged baby carrots
MEATBALLS 1 lb lean ground beef 1/2 cup grated Parmesan cheese1/3 cup seasoned dried bread crumbs 1 large egg 2 tablespoonschopped fresh parsley 1/2 tsp each salt and pepper
Directions 1. Stip soup and broth in a 3 qt. or largerslow-cooker until blended. Stir in potatoes and carrots. 2. MixMeatball ingrdients in a bowl with your hands or a wooden spoonuntil blended. Form into 1 1/2 in. balls. Place on top ofvegetable mixture. 3. Cover and cook on low 7 to 9 hours untilMeatballs are cooked thru and vegetables are tender. 4. TransferMeatballs and vegetables to a platter with a slotted spoon.Whisk sauce until smooth, and pour over Meatballs andvegetables. Sprinkle servings with parsley. Nutritional info 661cal, 33 g protein, 62 g carbohydrate, 5 g fiber, 30 g fat (12 gsaturated fat), 148 mg cholesterol, 1,438 mg sodium
4 servings 661 calories Time to prepare: 14 minutes Total: 7 to9 hours on low in slow cooker Difficulty: Easy slow cooker recipe
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About the author:gourmet cook and writer. Visit http://www.phyllisrecipes.com andshare some recipes!
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