Ingredients
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4 slices white bread, finely chopped
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2 lbs lean ground beef
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4 egg yolks
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4 tablespoons chopped fresh parsley
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2 tablespoons dried onion flakes
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1 teaspoon salt
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1 teaspoon mustard powder
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1 teaspoon ground ginger
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1/2 teaspoon garlic powder
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1 (10 1/2 ounce) can condensed French onion soup
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1/4 cup all-purpose flour
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1/4 cup sour cream
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1 tablespoon Worcestershire sauce
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1/2 teaspoon ground black pepper
Instructions
- In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).
- Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
- With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.
- Place in crock pot.
- In bowl, mix together soup and flour; pour over meatballs.
- Cook on high until cooked through (about 4 hours); stir.
- Stir in sour cream and Worcestershire sauce.
- Serve sprinkled with remaining parsley.