Crockpot Meatball Stew

1 pound lean ground beef
1 egg
1/2 teaspoon salt
2 tablespoons margarine
1 cup water
1/4 teaspoon garlic powder
2 teaspoons Italian seasoning
3 potatoes, peeled and diced
2 tablespoons cornstarch
1 chopped onion
1 cup dry bread crumbs
1/4 teaspoon pepper
16 ounces whole tomatoes, chopped
2 tablespoons beef bouillon granules
1/2 teaspoon seasoned salt
4 carrots, pared and sliced
1/4 cup cold water

Combine ground beef with chopped onion, egg, bread crumbs, salt and pepper. Shape mixture into about 24 meatballs, then brown in butter and drain well.

Stir together tomatoes, water, beef granules and seasonings. Place carrots and potatoes in bottom of crockpot, then top with meatballs.

Pour tomato mixture over all and cover; cook on LOW for 8-10 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 for 10 minutes to thicken. Remove meatballs to stew and serve.

Serves 6.