Crock Pot Swedish Meatballs 2

OK, this is my variation of the recipe I posted previously. My family loves this dish. Even making 60 meatballs, I had NO LEFTOVERS when I made this last time! I serve this over buttered linguine noodles. Enjoy!

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

Ingredients

• 4  slices  white bread, finely chopped
• 2  lbs lean ground beef
• 4  egg yolks
• 4  tablespoons dried parsley flakes
• 2  tablespoons  dried onion flakes
• 1  teaspoon salt
• 1  teaspoon  ground 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, undiluted
• 1 (10 1/2ounce) can  condensed golden mushroom soup, undiluted
• 1⁄4 cup all-purpose flour
• 3⁄4 cup water, divided

Directions

1. In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
2. Stir in beef, yolks, 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 soups, flour and 1/4 cup water; pour over meatballs.
6. Cook on high until cooked through (about 4 hours); stir.
7. Serve sprinkled with parsley flakes.
8. **NOTE:Every hour or so, I purged the fat off the top of the sauce.
9. Since you don't brown your meat first, a lot of fat is left in the crock pot.
10. Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.