Neil and I love meatball recipes, and Holly gives great directions for her wonderful entry!
Creamy Crock Pot Meatballs Recipe
1 LB lean ground beef
1 LB ground pork
1 large onion
1 can cream of mushroom soup
1 can (14 oz) beef broth
2 large egg yolks
2 slices white or wheat bread
1/4 cup of milk
1/4 teaspoon ground allspice
1/4 teaspoon grated nutmeg (I used fresh graded myself)
1 tablespoon all purpose flour
In a small bowl break bread into pieces, add milk stir together a few times and set aside.
Heat a saute pan on medium heat, DICE half of onion while pan is heating.
Add some butter to pan and cook onion until just tender and set aside.
In a bowl of a stand mixer (Kitchen aid) or a large bowl you can use to use a self hand beater add ground pork, ground beef, a teaspoon of salt, egg yolks, nutmeg, allspice, break mixture, and onions.
Beat on medium sped for 1 to 2 minutes.
Using your hands shape the meatballs into the right size for you and place on baking sheet to set side until all shaped.
Heat a good amount of butter in a large pan over medium heat.
Add the meatballs and brown on all sides.
(Don't try to fit all the meatballs in at the same time if they don't all fit, that will allow difficultly when trying to turn them).
Once all the meatballs are browned (not cooked) add them to a crock pot set on low.
Set pan with drippings aside to get ready to make the sauce.
Return saute pan to medium heat.
SLICE the other half of the onion, add to pan and saute until slightly tender.
Add flour stir together for a minute.
Add mushroom soup, and beef broth and salt and pepper to taste.
Pour sauce over meatballs in crock pot.
Cook at least 6 hours on low or 4 hours on high.
Can be eaten over egg noodles, mashed potatoes or served as an appetizer with toothpicks for parties.
Salt, Pepper, and butter don't have an amount. I figured you use however much you want.
Holly B. (United States)