| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Italian |
Beef |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
c |
Fine bread crumbs |
| 2 |
|
Eggs — beaten |
| 1/4 |
c |
Milk |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Garlic salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Carrots — peeled and cut |
|
|
Up |
| 6 |
oz |
Tomato paste |
| 1 |
c |
Water |
| 1 |
c |
Beef bouillon |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Seasoned salt |
| 1/2 |
ts |
Basil |
| 10 |
oz |
Frozen Italian-style |
|
|
Vegetables — partially |
|
|
Thawed |
INSTRUCTIONS
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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