Tuesday, December 16, 2008

Meatball Stew

1 lb ground beef
1 1/2 tsp salt
1/2 tsp pepper
4 medium potatoes, peeled and cut into chunks
1/2 cup water
1/2 cup ketchup
1 1/2 tsp cider vinegar
1/2 tsp dried basil
3/4 cup frozen peas

In a bowl, combine the beef, 1 tsp salt, and 1/4 tsp pepepr. Shape into 1 inch balls. In a large skillet over medium heat, brown meatballs on all sides, drain.

Place the potatoes, carrots and onion in a 3 qt slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil and remainging salt and pepepr; pour over meatballs.

Cover and cook on high for 4 3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

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