INGREDIENTS
Contents
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MEATBALLS:
- 2 pounds ground beef
- 1 tablespoon minced garlic
- ¼ cup breadcrumbs
- 1 whole egg, beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1½ teaspoons salt
SAUCE:
- 4 tablespoons all-purpose flour
- 4 tablespoons melted butter
- 2 cups low-sodium beef broth
- 3 cups thinly sliced button mushrooms
- 1 cup thinly sliced onion
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream
- 2 tablespoons finely chopped parsley
INSTRUCTIONS
- For the meatballs: In a large mixing bowl, combine everything from ground beef to salt. Mix well so that all ingredients are combined evenly. Roll into meatballs, 1 inch in diameter.
- Optional: Place rolled meatballs on a baking sheet lined with parchment paper. Freeze for 1 hour.
- In a 6-quart slow cooker, whisk flour and melted butter until it becomes a paste. Gradually whisk in beef broth. Mix in mushrooms, onions, garlic and Worcestershire sauce.
- Gently add meatballs.
- Cook on high for 4 hours, or on low for 6 hours.
- Stir in sour cream and parsley.
- Serve as is or over rice or pasta.
