Slow Cooker Meatball Stew

By clbrosnan

Ingredients

• 1 egg, lightly beaten
• 3/4 pound lean ground beef
• 1/2 cup finely chopped onion
• 3 tablespoons plain bread crumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup ketchup
• 1/4 cup plus 1 tablespoon low-sodium beef broth
• 1-1/2 teaspoons balsamic vinegar
• 1 bag (16 ounces) baby carrots
• 3 large parsnips, cut into 2-inch-long pieces
• 1 medium-size onion, chopped
• 1 tablespoon cornstarch

Details

Servings 4
Adapted from familycircle.com

Preparation

Step 1

1. Stir together egg, beef, onion, bread crumbs, 1 tablespoon of the parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 20) and set aside.
2. Stir together 1/4 cup ketchup, 1/4 cup broth and the vinegar. Place carrots, parsnips and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on HIGH for 3-1/2 hours or LOW for 5 hours.
3. Stir together remaining tablespoon parsley, 1/4 teaspoon each salt and pepper, 1/4 cup ketchup, 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.