Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dried minced onion
1/2 cup fine dry bread crumbs
1 teaspoon Worcestershire sauce
2 eggs -- lightly beaten
salt and freshly ground pepper -- to taste
2 pounds ground beef
2 tablespoons vegetable oil
5 red potatoes -- peeled and cubed
2 carrots -- sliced about
1/2-inch thick
2 stalks celery -- chopped
1 onion -- chopped coarsely
2 cans golden mushroom soup
Mix eggs with dried onion, bread crumbs, Worcestershire sauce, and
salt and pepper. Blend meat in a and mix thoroughly. Heat oil over
medium-high heat in a large skillet. Form meat mixture into meatballs
about 1-1/2 to 2 inches in diameter; brown on all sides in hot oil.
While meatballs are browning, place the potatoes, carrots, and celery in
a crock pot (3-1/2 quart or larger); using a slotted spoon or spatula,
place browned meatballs on the vegetables. Quickly brown the onions and
add to the crock pot. Pour soup over all; cover and cook on low for 7 to
9 hours. Taste and adjust seasonings before serving.
