COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING, REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND SERVE Posted to MC-Recipe Digest V1 #284 Date: Thu, 7 Nov 1996 21:17:41 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 6|
|Calories from Fat: 155 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 84.4mg||26 %|
|Sodium 520mg||18 %|
|Potassium 1072mg||28 %|
|Total Carbohydrate 43.7g||13 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 37.8g|
|Protein 22.2g||32 %|
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Calories per serving: 416
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