Creamy Meat Balls

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter
1 cup	62g / 2.2oz	Onion - chopped (medium)
2 lbs	908g / 32oz	Ground beef
2		Eggs
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Tarrogon
1/4 teaspoon	1.3ml	Marjoram
2 1/2 tablespoons	37ml	Flour
5 1/2 tablespoons	82ml	Tomato paste
3/4 cup	177ml	Beef stock
4 teaspoons	20ml	Worcestershire sauce
2 teaspoons	10ml	Vinegar
1/2 lb	227g / 8oz	Mushrooms - sliced
1 cup	237ml	Sour cream

Recipe Instructions

Saute onion in half the butter in large frypan until golden brown. Put the onion in the crockpot.

Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same frypan. Sprinkle on the tarragon, marjoram and flour. Shake the frypan to turn the meat balls and coat them with the flour. Put into crockpot.

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. 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 saute mushrooms for a few minutes. Add the mushrooms and the sour cream to the meatballs and heat through.

This recipe yields ?? servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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