Brisket Meatball Stew in Slow Cooker

1 egg, lightly beaten
¾ pound lean ground beef brisket
½ cup finely chopped onion
3 tablespoons Panko breadcrumbs
2 tablespoons chopped fresh parsley, divided
1 tablespoon grated Parmesan cheese
½ teaspoon salt, divided
½ teaspoon black pepper, divided
½ cup ketchup, divided
¼ cup low-sodium beef broth
1 ½ teaspoons balsamic vinegar
1 bag (16 ounces) baby carrots
3 (about 1 pound) Yukon Gold potatoes, unpeeled and quartered
1 medium onion, cut into eighths
1 tablespoon low-sodium beef broth
1 tablespoon cornstarch

1. Stir together egg, beef, onion, breadcrumbs, 1 tablespoon of the parsley, the Parmesan and ¼ teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 20) and set aside.
2. Stir together ¼ cup ketchup, ¼ cup broth and the vinegar. Place carrots, Yukon Gold potatoes and onion in slow cooker and put meatballs on top. Drizzle with ketchup mixture. Cook on HIGH for 3-½ hours or LOW for 5 hours.
3. Stir together remaining tablespoon parsley, ¼ teaspoon each salt and pepper, ¼ cup ketchup, the 1 tablespoon broth and cornstarch. Gently stir into slow cooker. Cook until thick, 5 minutes.

Serving Size: Makes 4 servings with 5 meatballs per serving

Number of Servings: 4

Recipe submitted by SparkPeople user CHUCKLES0719.