Prep 15 mins
Cook 2 hrs
Haven't made this one yet. The recipe does not specify the size or number of meatballs, so I'm estimating this makes about 40. Looks delicious!
- 1⁄4 cup butter
- 1 medium onion, chopped
- 2 lbs ground beef
- 2 eggs
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon tarragon
- 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 lb mushroom, sliced
- 1 cup sour cream
- 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.
Excellent! Not being a "cook" I don't have a clue when it comes to spices, but you've made me an expert with the spices in this delicious recipe. I put the meatballs on pasta, potatoes and on rice and all were great. Thanks for the recipe.....from a fellow Yupper.
Thanks for an excellent meatball recipe that my whole fussy family enjoyed! I liked the marjoram & tarragon seasonings ... it made it different & unusual (at least for me, as I don't often use these herbs). I'm sure, if you didn't have them on hand, you could substitute other herbs with good results too. Although the meatballs were indeed ready to eat after 1-1 1/2 hours in the crockpot, we didn't end up eating them until after 4 hours as we decided to run out to finish up some Christmas shopping. They didn't suffer at all for the extra cooking , which makes them very versatile indeed. When we got home, we spent 15 minutes cooking rice, and sauteeing & adding the mushrooms and sour cream. It was absolutely delish! I'll definitely make this again, next tme with egg noodles or mashed potatoes. Thanks for posting, Yooper!
This is a great low-carb recipe! No need for noodles or rice - it stands up by itself as the main dish. Just an idea.. Great recipe - I've made it several times!