Ingredients 1 pound ground beef, lean 1 each egg 1/2 teaspoon salt 2 tablespoon margarine 1 cup water 1/4 teaspoon garlic powder 2 teaspoon italian seasoning 3 each potatoes, peeled, diced 2 tablespoon cornstarch 1 each onion, chopped 1 cup dry bread crumbs 1/4 teaspoon pepper 16 oz whole tomatoes, chopped with juice 2 tablespoon beef granules 1/2 teaspoon seasoned salt 4 each carrots, peeled, sliced 1 each onion, sliced 1/4 cup cold water Directions: Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Shape mixture into about 24 meatballs, then brown in margarine. Drain well. Stire together tomatoes, water, beef granules and seasonings. Place carrots, potatoes, and sliced onion in bottom of crockpot, top with meatballs. Pour tomatoe mixture over all. Cover and cook on low setting for 8 to 10 hours. Before serving, remove meatballs with a slotted spoon. Make a smooth paste of the cornstarch and water and stir into vegetables. Cover and cook on high setting for 10 minutes to thicken. Add meatballs to stew and serve.