Crockpot Meatballs

Crockpot Meatballs

1 onion, chopped fine
2 tablespoon oil
2 lbs. lean ground beef
1 lb. lean ground pork
4 eggs
1 cup seasoned bead crumbs
1 can beer
1 tablespoon dill
1 teaspoon pepper
1 4 oz. can mushroom pieces, drained
1 can cream of mushroom soup
2 tablespoon lemon juice
1 teaspoon salt
parsley, chopped

Lightly brown onion in oil.

Mix meats with onion, eggs, bread crumbs, beer, dill, salt and pepper. Shape into meatballs. Brown in ungreased skillet.

Blend mushrooms with undiluted soup and lemon juice.

Layer meatballs in crockpot, moistening thoroughly with sauce. Cover. Cook 4 hours on LOW. Skim off any fat. Adjust seasonings.

Serve from crockpot or remove to warm serving bowl and sprinkle with chopped parsley.

Makes about 9 dozen meatballs. Allow 6 to 8 per person

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