HOBO MEATBALL STEW

By Jaxson

Ingredients

• 1 LB GROUND BEEF
• 1 1/2 TSP SALT
• 1/2 TSP PEPPER DIVIDED
• 4 MEDIUM POTATOES PEELED AND CUT INTO CHUNKS
• 4 MEDIUM CARROTS CUT INTO CHUNKS
• 1 LARGE ONION CUT INTO CHUNKS
• 1/2 CUP WATER
• 1/2 CUP KETCHUP
• 1 1/2 TSP CIDER VINEGAR
• 1/2 TSP DRIED BASIL

Preparation

Step 1

IN A BOWL, COMBINE THE BEEF, 1 TSP SALT AND 1/4 TSP PEPPER. SHAPE INTO 1 INCH BALLS. IN A SKILLET OVER MEDIUM HEAT, BROWN MEATBALLS ON ALL SIDES, DRAIN

PLACE POTATOES, CARROTS AND ONION IN 3 QUART SLOW COOKER, TOP WITH MEATBALLS COMBINE THE WATER, KETCHUP, VINEGAR, BASIL, AND REMAINING SALT AND PEPPER; POUR OVER MEATBALLS

COVER AND COOK ON HIGH FOR 4-5 HOURS OR UNTIL THE VEGETABLES ARE TENDER