Creamy Crockpot Meatballs
1/4 cup Butter
1 medium Onion, chopped
2 pounds Ground beef
2 teaspoons Salt
1/2 teaspoon Pepper
1/4 teaspoon Tarrogon
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 pound Mushrooms, sliced
1 cup Sour cream
Saute onion in half the butter in large frypan until golden brown. Put the onion in the slow cooker/Crock Pot.
Mix together the beef, eggs, salt and pepper. Form into small balls.
Brown meatballs in same frypan.
Sprinkle on the tarragon, marjoram and flour. Shake the frypan to turn the meat balls and coat them with the flour. Put into slow cooker/Crock Pot.
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 saute mushrooms for a few minutes. Add the mushrooms and the sour cream to the meatballs and heat through.
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