Meatball Stew
Our 20-year-old 6-quart crock-pot died last week.

So I got a new 7-quart one yesterday.

To celebrate, I created this dish. Even though she’s sick, Peanut liked it. You don’t have to be sick, though, to enjoy it.
Enjoy!!
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Meatball ingredients:
(Yeah, they’re a lot of work, but I think they were worth it.)
1 lb. ground beef
1 lb. ground pork
Crumbs (Panko, bread, etc. I threw some Sesame Ry-Krisp in the processor and made my own)
2 eggs
Put the meats in two separate bowls, add half the crumbs and an egg to each, mix it in well. Use a tablespoon (flatware, not measuring) to scoop up a bit of the mixture and make a small meatball (½” to ¾” diameter). Put them on a large cookie sheet and bake at 350 degrees F for 30 minutes. Drain on paper towels.
Stew ingredients:
4-5 cups of stock
1 cauliflower
1 green pepper
1 white onion
1 red onion
1 pound baby carrots
1 small can green chilies, chopped
1 can corn
1 can green beans
Seasonings:
Rosemary
Salt
Pepper
Bay leaves
Kitchen Bocquet (gravy enhancer - used at the end for finishing the stew)
Chop the veggies up, and put everything in a crock-pot on Low for 8 hours. Thicken with instant mashed potato flakes.
Remember – I made this in a 7-quart pot. If you have a smaller one, adjust accordingly.