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Creamy Crockpot Meatballs
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1/4 cup butter
1 medium onion, chopped
2 lbs ground beef
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
2-1/2 tablespoons flour
5-1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 lb mushrooms, sliced
1 cup sour cream
1. Saute the onion in half the butter until golden brown.
Put the onion in the crockpot. Mix together the beef, eggs, salt and pepper. Form into meatballs, and brown in the same pan the onions were cooked in.
Sprinkle on a mixture made of the flour, tarragon and marjoram. Shake the fry pan to turn the meatballs and coat them with the flour mixture. Put into the crockpot.
Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan. Cook for 2 minutes. Pour over meatballs.
cover and cook on LOW 1 to 1-1/2 hours.
Melt remaining butter and saute the mushrooms. Add the mushrooms and the sour cream to the meatballs and heat through.
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