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Ingredients
| salted butter: 1/4 cup |
| onions: 1 (chopped) |
| ground beef: 2 lbs |
| eggs: 2 |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| fresh tarragon: 1/4 tsp |
| dried marjoram: 1/4 tsp |
| all-purpose flour (unsifted): 2 1/2 Tbl |
| canned tomato paste: 5 1/2 Tbl |
| beef stock: 3/4 cup |
| worcestershire sauce: 4 tsp |
| distilled vinegar: 2 tsp |
| white mushrooms: 0.5 lb (sliced) |
| sour cream: 1 cup |
Creamy Meatballs Crock Pot
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
120 min -
Servings
40 serving(s)
Tags
- Saute the onion in half the butter until golden brown.
- Put the onion in the crock pot.
- Mix together the beef, eggs, salt and pepper.
- Form into meatballs, and brown in the same pan the onions were cooked inches.
- Sprinkle on a mixture made of the flour, tarragon and marjoram.
- Shake the fry pan to turn the meatballs and coat them with the flour mixture.
- Put into the crock pot.
- Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan.
- Cook for 2 minutes.
- Pour over meatballs.
- cover and cook on LOW 1 to 1 1/2 hours.
- Melt remaining butter and saute the mushrooms.
- Add the mushrooms and the sour cream to the meatballs and heat through.