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Crockpot - Creamy Meatballs




Source of Recipe


from link


Recipe Introduction


called Creamy Meatballs there


Recipe Link: http://southernfood.about.com/library/cprec/bl38_7.htm

List of Ingredients




1/4 cup Butter
1 medium Onion, chopped
2 pounds Ground beef
2 Eggs
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Tarrogon
1/4 teaspoon Marjoram
2 1/2 tablespoons Flour
5 1/2 tablespoons Tomato paste
3/4 cup Beef stock
4 teaspoons Worcestershire sauce
2 teaspoons Vinegar
1/2 pound Mushrooms, sliced
1 cup Sour cream

Recipe



Saute onion in half the butter in large frypan until golden.
Place in the crockpot/slow cooker.
Mix together the beef, eggs, salt and pepper.
Roll into small balls.
Brown meatballs in same frying pan.
Sprinkle with tarragon, marjoram and flour.
Shake the pan to turn meat balls, this coats them with
the flour mixture.
Place into crockpot/slow cooker.
Mix together tomato paste, beef stock, worcestershire sauce
and vinegar in the pan. Scrape the bottom of the pan to
get any loose pieces up and cook for 2 minutes.
Pour over meatballs.
Cover and cook on low for about 1 1/2 hours.
Melt remaining butter in same pan and saute mushrooms
for a few minutes.
Add mushrooms and the sour cream to crockpot/slow cooker
and let heat through.