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Creamy Meat Balls

1/4 c Butter
1 md Onion, chopped
2 lb Ground beef
2 Eggs
2 ts Salt
1/2 ts Pepper
1/4 ts Tarragon
1/4 ts Marjoram
2 1/2 tb Flour
5 1/2 tb Tomato paste
3/4 c Beef stock
4 ts Worcestershire sauce
2 ts Vinegar
1/2 lb Mushrooms, sliced
1 c Sour cream

Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the slow cooker. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon, marjoram and flour. Shake the fry pan to turn the meat balls and coat them with the flour. Put into slow cooker. Mix together tomato paste, beef stock, worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on low for about 1 1/2 hours. Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.

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