MEATBALL STEW
1 egg, beaten
3/4 pounds lean ground beef*
1 medium Vidalia onion, 1/2 finely chopped and 1/2 sectioned
3 tablespoons bread crumbs
2 tablespoons grated Parmesan
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup ketchup, divided
2 tablespoons Worcestershire sauce
2/3 cup beef broth (2 teaspoons better than bouillon beef base + hot water), divided
1 tablespoon balsamic vinegar
1 teaspoon liquid smoke
1 bag baby carrots
2 stalks celery, pieced
1 large Yukon gold potato, chunked
1 tablespoon cornstarch

• Mix together the egg, finely chopped onion, bread crumbs, Parmesan cheese, and beef. Form into 1 inch meatballs (about 20) and set aside.
• Whisk together 1/2 the ketchup, Worcestershire sauce, 1/2 the broth, liquid smoke and vinegar.
• Place carrots, onion sections and celery in the bottom of a slow cooker.
• Place meatballs on top of veggies.
• Drizzle sauce over top.
• Set slow cooker for 5 hours on low.
• At 5 hours, add the potatoes and cook another hour.
• Whisk together the other 1/2 ketchup, 1/2 broth and cornstarch.
• Fold into the stew and cook another 1/2 hour.

*If you are in a hurry, you can use packaged meatballs with GREAT success.