- 1 of 3 Stir together egg, beef, onion, bread crumbs, 1 tablespoon of the parsley, the Parmesan and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 20) and set aside.
- 2 of 3 Stir together 1/4 cup ketchup, 1/4 cup broth and the vinegar. Place carrots, parsnips and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on HIGH for 3-1/2 hours or LOW for 5 hours.
- 3 of 3 Stir together remaining tablespoon parsley, 1/4 teaspoon each salt and pepper, 1/4 cup ketchup, 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.
Servings Per Recipe: 4
Per Serving: 24 g pro., 46 g carb., 337 kcal cal., 9 g fiber, 863 mg sodium, 107 mg chol., 3 g sat. fat, 7 g Fat, total