Slow Cooker Meatballs and Sauce

Preparation

1 Remove the meatballs: Place the ground beef and pork in a medium bowl. Add spice up the onion, bread crumbs, parsley, eggs, milk, Worcestershire sauce, salt, garlic powder and pepper. Mix well.

Form 2 balls 1 1/2 inches. Oil in a large skillet over medium heat. Cook meatballs, browned in batches, until all sides. With a slotted spoon, transfer the meatballs to 4-liter casserole dish. Reserve the fat in the pan. Cover and cook on high for 15 minutes.

3 Meanwhile, prepare the sauce. Flour, paprika, garlic powder and pepper same pan cook the meatballs. Add the chicken broth and mix well. Sauce pour over meatballs. Cover and simmer for 4-5 hours.

4 To serve in sour cream sauce with meatballs, cover and heat, stirring. Serve meatballs with sauce over egg noodles or mashed potatoes.

Recipe Tips and Hints

• When forming the meatballs, wet hands with water will prevent the meat mixture from sticking to your hands and roll the ball easier.

• To add more texture to the meatballs, household bread crumbs. You can do this quickly and easily in a food processor. You get the best results when the bread is a little stale. If this is not stale, the bread in an oven at 300 ° F until lightly crispy. Ribs cut into pieces and fill her full half-way processor and pulse on / off until you reach the desired size crumbs.