Slow Cooker Meatballs and Sauce

Preparation

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

2. Make the meatballs in mix 1 1/2 inches. Heat the oil in a large skillet over medium heat. Cook meatballs, browned in batches until all sides. Using a slotted spoon, transfer meatballs to 4/4 of the slow cooker.

Reserve the fat in the pan. Cover and cook over high heat for 15 minutes.

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

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

Tips and recipes Notes

• To form meatballs, moisten your hands with water will prevent the mixing of meat from sticking to the hands and roll the meatballs easier.

• To add more texture to meatballs, use breadcrumbs home. You can quickly and easily in a food processor. You get the best results when the bread is a bit dated. If not stale, put the slices of bread until lightly crisp in an oven at 300 ° F. Rip the slices into pieces and fill your entire halfway processor and pulse on / off until you get the size as crumb.