1 lb. lean ground beef
1 med. onion, chopped
1 egg
1 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 (16 oz.) can whole tomatoes, undrained, chopped
1 c. water
2 tbsp. beef flavor base (paste or granules)
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
2 tsp. Italian seasoning
4 carrots, pared and sliced
3 lg. potatoes, peeled and diced
1 med. onion, sliced
2 tbsp. cornstarch
1/4 c. cold water

Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Shape mixture into about 24 meatballs, then brown in butter; drain well.

Stir together tomatoes, water, beef base and seasonings. Place carrots, potatoes and sliced onion in bottom of crock pot; top with meatballs. Pour tomato mixture over all. Cover and cook on low setting for 8-10 hours.

Before serving, remove meatballs with a slotted spoon. Make a smooth paste of the cornstarch and water and stir into vegetables. Cover and cook on high setting for 10 minutes to thicken. Return meatballs to stew and serve. Yield: 6 servings (about 3 quarts).