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. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (825g)|
|Recipe Makes: 6|
|Calories from Fat: 234 (25%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 428mg||132 %|
|Sodium 5380.7mg||186 %|
|Potassium 5055.4mg||133 %|
|Total Carbohydrate 131.8g||39 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 110.1g|
|Protein 62.7g||90 %|
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Calories per serving: 955
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