Crock Pot Swedish Meatballs

This is from the Oct. 5, 2004 Edition of Woman's World magazine.

• Ready In: 4 hrs 25 mins
• Serves: 12
• Yields: 60 meatballs

Ingredients

• 4  slices  white bread, finely chopped
• 2  lbs lean ground beef
• 4  egg yolks
• 4  tablespoons  chopped fresh parsley
• 2  tablespoons  dried onion flakes
• 1  teaspoon salt
• 1  teaspoon mustard powder
• 1  teaspoon ground ginger
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground black pepper
• 1 (10 1/2ounce) can  condensed French onion soup
• 1⁄4 cup all-purpose flour
• 1⁄4 cup sour cream
• 1  tablespoon Worcestershire sauce

Directions

1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
2. Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
3. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
4. Place in crock pot.
5. In bowl, mix together soup and flour; pour over meatballs.
6. Cook on high until cooked through (about 4 hours); stir.
7. Stir in sour cream and Worcestershire sauce.
8. Serve sprinkled with remaining parsley.