Meatball Stew

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1 1/2	pounds	potatoes -- petite golden
1	small	onion -- diced
1	clove	garlic -- minced
1	cup	frozen green beans
1	cup	frozen green peas
1	cup	frozen corn kernels
1	cup	salsa -- extra chunky
1	cup	red wine
8	ounces	no salt added tomato sauce
1	tablespoon	Dijon mustard
1	tablespoon	Worcestershire sauce
1 1/2	teaspoons	Italian seasoning
1	pound	ground beef -- extra lean
1	clove	garlic -- minced
3	tablespoons	green onions -- minced
1	cup	bread crumbs
1	whole	egg
1	tablespoon	Worcestershire sauce
1	tablespoon	no salt added tomato paste
1/4	cup	red wine
2	tablespoons	olive oil
1	teaspoon	Italian seasoning

Cut potatoes into quarters. Put into crockpot. Add onions, garlic, beans, peas, corn and salsa. Mix well.

Mix together red wine, tomato sauce, Dijon mustard, Worcestershire sauce and Italian seasoning. Mix together well. Pour over vegetables and mix well.

Mix together ground beef, breadcrumbs, garlic, green onions, Worcestershire sauce, eggs, Italian seasoning and tomato sauce together. Mix well. Shape into 1 inch meatballs.

Heat oil in large frying pan. Add meatballs. Brown on all sides. Put meatballs into crockpot. Add 1/4 cup of red wine to frying pan and cook stirring up all of the browned bits from frying the meatballs. Pour over top of stew.

Cook on high for 3 to 4 hours until vegetables are cooked through. Makes 8 servings.

Per Serving: 390 Calories; 15g Fat (36.2% calories from fat); 18g Protein; 41g Carbohydrate; 5g Dietary Fiber; 63mg Cholesterol; 401mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.