Italian Meatball Stew


1 1/2 lbs. lean ground beef
1/2 c. fine bread crumbs
2 beaten eggs
1/4 c. milk
2 T. grated Parmesan
1 t. salt
1/8 t. garlic salt
1/4 t. pepper
2 carrots, peeled and cut into 1-inch slices
1 can (6 oz.) tomato paste
1 c. water
1 c. beef bouillon
1/2 t. oregano
1 t. seasoned salt
1/2 t. basil
1 pkg. (10 oz.) frozen Italian-style vegetables, partially thawed

Combine beef with bread crumbs, eggs, milk, cheese, salt, garlic salt and pepper. Form into 2-inch balls. Drop carrots in bottom of crockpot. Arrange meatball on top of carrrots. Combine tomato paste, water, bouillon, oregano, seasoned salt and basil; mix well; pour over meatballs. Cover and cook on LOW for 4 to 6 hours. Turn on HIGH and add veggies. Cover and cook an additional 20 minutes or until vegetables are tender.