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Creamy Meat Balls

Ingredients

Instructions

  1. Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the slow cooker.
  2. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon and marjoram.
  3. Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the fry pan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs in slow cooker. Cover and cook on LOW for about 1 1/2 hours.
  4. Melt remaining butter in the fry pan and sauté mushrooms for 5 minutes.
  5. Add the mushrooms and the sour cream to the meatballs and heat through.

Yield: 6 servings

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol


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