 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
This is out of Family Circle Magazine. Ingredients:
1 egg, lightly beaten |
3/4 lb lean ground beef |
1/2 cup finely chopped onion |
3 tablespoons plain breadcrumbs |
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 (16 ounce) bag baby carrots |
3 large parsnips, cut into 2 inch long pieces |
1 medium onion, chopped |
1 tablespoon cornstarch |
Directions:
1. Stir together egg, beef, onion, bread crumbs, 1 tablespoon of 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 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 and low for 5 hours.
3. Stir together remaining parsley, 1/4 teaspoon each salt and pepper, 1/4 ketchup, 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cool until thick, 5 minutes.
|
|