Combine the ground beef with the chopped onion, egg, bread crumbs, salt and pepper. Shape into meatballs (4 per serving). Brown in butter. Drain well. Stir the tomatoes, water, beef base and seasonings together. Place the carrots, potatoes and sliced onion in the bottom of the slow cooker. Top with the meatballs. Pour the tomato mixture over. Cover. Cook on LOW for 8-10 hours. Remove the meatballs (use a slotted spoon). Make a smooth paste of the cornstarch and water. Stir into the vegetables. Cover. Cook on HIGH until thickened (about 10 minutes). Return the meatballs. Stir. Serve. Posted to EAT-L Digest 16 Jan 97, by Joel Ehrlich
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 6|
|Calories from Fat: 122 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 94.6mg||29 %|
|Sodium 463.9mg||16 %|
|Potassium 1399.9mg||37 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 49.7g|
|Protein 23.8g||34 %|
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Calories per serving: 443
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