Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground beef |
1 can | (4 1/2-oz.) deviled ham |
⅔ cup | Evaporated milk |
2 \N | 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 |
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