Crock-pots are wonderful! You can throw a whole bunch of things in it and forget about it… at the end of it all, you’ll get a wonderful meal. That is what I did for these meatballs that are served up stew style!
These meatballs provide you with a full meal… meat, rice & veggies! To make these you will need:
- 1 onion, quatered
- 1 cup of baby carrots
- 1 Lbs of small potatoes, cut in half
- 1 egg
- 1/2 cup of rice
- 3 green onions, finely chopped
- 1/4 cup of bread crumbs
- 1 tsp of chopped garlic = 2 cloves
- 2 tps of Worcestershire sauce
- 2 Lbs of ground beef
- 1 can of tomato soup
- 1 cup of beef broth (2 tsp of Bovril Beef concentrate + 1 cup of water)
- 1/2 cup of water
- Salt & Pepper
In large bowl, mix together the beef, egg, rice, green onions, bread crumbs, garlic & Worcestershire sauce. Shape into 10 – 12 balls (depending on the size balls you want to serve).
In a medium pre-heated pan, cook the meatballs. This will ensure that they will remain formed throughout their cooking in the crock-pot.
While your meatballs are cooking, add your veggies at the bottom of your crock-pot. Ensure you put them into layer, starting with the onion, followed by the carrots and finishing with the potatoes. The veggies cooking time aren’t the same, layering them in this order will help the cooking process.
Once your meatballs are halfway cooked, add them on top of the veggies. In separate bowl, mix the can of soup, the beef broth and the water. Pour this mixture on top of the meat & veggies. Add some salt and pepper to taste.
Put the lid on and set on low for 8 hours or high for 5 hours. Since I started mine around noon time, I put it on high for 5 hours. Don’t worry with the fact that the broth is at the bottom of the crock-pot. This will help cook the veggies. The meatballs will finish cooking with the steam of the broth. As the broth cooks down, it will thicken to give you a stew like texture.
Serve straight-up with some bread. A complete hot meal that didn’t have you work up a sweat over the stove… Enjoy!
