Crockpot festive meat balls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground beef |
| 1 | can | (4 1/2-oz.) deviled ham |
| ⅔ | cup | Evaporated milk |
| 2 | Eggs; beaten slightly | |
| 1 | tablespoon | Grated onion |
| 2 | cups | Soft bread crumbs |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Flour |
| ¼ | cup | Water |
| 1 | tablespoon | Catsup |
| 1 | teaspoon | Dill weed |
| 1 | cup | Dairy sour cream |
Directions
Combine beef and ham with milk, eggs, onion, bread crumbs, salt, allspice, and pepper. Shape into meat balls about 2 inches in diameter. ( If desired, meat balls may be smaller.) Carefully arrange meat balls in slow-cooking pot. Cover and cook on low for 2½ to 3 ½ hours. Turn control to high.
Stir in flour that has been dissolved in ¼ cup water. Add catsup and dill weed. Cook on high for 15 to 20 minutes or until slightly thickened. Turn heat off; stir in sour cream.
Makes 5 to 7 servings.
Recipe by: CROCKERY COOKERY 1975 Posted to recipelu-digest Volume 01 Number 547 by ctlindab@... on Jan 17, 1998