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Creamy Meat Balls
Yield: 6 servings
1
1
2
2
2
1
1
1
5
3
4
2
1
1
/4 cup butter
medium onion, chopped
pound ground beef
eggs
teaspoons salt
/2 teaspoon pepper
/4 teaspoon tarragon
/4 teaspoon marjoram
1/2 tablespoons tomato paste
/4 cup beef stock
teaspoons Worcestershire sauce
teaspoons vinegar
/2 pound mushrooms, sliced
cup sour cream
Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot.
Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan.
Sprinkle on the tarragon and marjoram.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the
bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1
1
/2 hours.
Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream
to the meatballs and heat through.
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
Creamy Meat Balls
47
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