Crock Pot Swedish-Y Meatballs

[jglass]

Crock Pot Swedish-Y Meatballs

Makes 60 meatballs
1/2 cup Italian seasoned breadcrumbs
2 lbs lean ground beef
4 egg yolks
4 tablespoons dried parsley
2 tablespoons dried onion flakes
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (1 ounce) envelope Lipton Onion Soup Mix
2 cups chicken broth
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup all-purpose flour

In bowl, combine breadcrumbs, beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper.
With wet hands, roll heaping tablespoons of meat mixture into balls, about 60.

Place in crock pot.
In bowl, mix together onion soup mix, cream of mushroom soup, chicken broth, flour, and 2 tablespoons parsley; pour over meatballs.
Cook on high until cooked through (about 4 hours).

[jglass]

I made these today and the ginger flavor totally did NOT work!
They would have been much better without the ginger. Im glad I only made half of the recipe. I started to leave it out and wished I had when they were done.

[chubbyalaskagriz]

Do u think they'd be good without the ginger, janie? Otherwise, they sound pretty yummy to me!

[jglass]

I will give them another try without it and let you know.
The ginger totally over powered every other flavor in the dish and totally clashed with the other flavors.

[chubbyalaskagriz]

janie- I made these tonight and left the ginger out. I served them over mashed potatoes- and I loved'em! Thanks for the recipe, hon!