Crockpot Meatball Stew

Crockpot Meatball Stew Meatballs: 3 lbs ground beef 1 cup dry bread crumbs 4 eggs 1/2 cup milk 1/4 cup Romano cheese 2 tsp salt 2 tsp garlic salt 2 tsp black pepper 2 tbsp olive oil Sauce: 2 cups water 2 cups beef broth 1 can (14 oz) diced tomatoes, undrained 1 can (12 oz) tomato paste 1/4 cup celery, chopped 1 cup onions, chopped 1 cup carrots, chopped 1 tbsp Italian seasoning Combine all meatball ingredients (except for oil) in a mixing bowl. Form into meatballs (about 2 inches each). Cook meatballs in oil, in a skillet until they are browned on all sides. Place in the bottom of the crockpot. Combine sauce ingredients in a bowl. Mix well. Pour over top of the meatballs. Cook on high for 2-4 hours or low for 4-6. Thirty minutes before you are ready to serve, mix a slurry of 2 tbsp cornstarch and 1/4 cup of water. Add to the crockpot and stir. Cook, covered for 20-30 minutes longer. Great as a stand alone stew or served over mashed potatoes or rice.