Ground beef is mixed with onion soup, parsley, garlic, onion, salt, pepper, crushed crackers and steak sauce. Eggs and milk are added to the meat mixture, then rolled into meatballs. Next add chopped carrots, onions, potatoes, mushrooms, salt, pepper and parsley to a slow cooker. The meatballs are placed on top of the vegetables. Then a mixture of beef broth, bouillon cubes and tomato paste are poured over the meatballs. Everything cooks in the slow cooker for hours before serving.
Course
Entree
Prep Time20minutes
Cook Time8hours
Servings8people
Ingredients
2lbsground chuck
2tbspdried parsley
2clovesgarlicminced
Salt and pepper
2cupscrushed crackersoyster
2eggs
½cupmilk
¼cupsteak sauce
1envelope dried onion soup mix
1onion choppedhalf diced and half roughly chopped
2cupsdiced russet potatoesor 1 bag baby potatoes
4carrotspeeled and quartered
1cupsliced mushrooms
1carton of beef broth
4beef bouillon cubes
1can tomato paste
1tbspcorn starch
¼cuphot water
Instructions
In a large bowl, add the ground chuck, onion soup, parsley, garlic, onion, salt, pepper, crushed crackers and steak sauce together.
Nest whisk the two eggs and milk together and add to the meat mixture.
Using your hands, mix the meat mixture until well combined.
Make 2 inch meatballs, set on a cookie sheet to rest.
In a Dutch oven sprayed with non-stick cooking spray, add the carrots, onions, potatoes, mushrooms, salt, pepper and parsley.
Place the meatballs on top of the vegetables.
In a sauce pan, combine the beef broth, bouillon cubes and tomato paste and whisk while the mixture comes to a simmer. Reduce heat and let simmer for 10 minutes.
Pour over the mixture over the meatballs and vegetables. Cover and place in a 375 F oven for 90 minutes without removing the lid.
After 90 minutes, combine the cornstarch with the water and whisk until smooth.
Remove the pan from the oven, remove lid and add the cornstarch and give the mixture a good stir.
Return to oven and cook for 30 minutes more.
Recipe Notes
Slow cooker Instructions: add everything except the water and cornstarch to the slow cooker. Cook on LOW for 8 hours. Add the cornstarch mixture the last 60 minutes of cooking, if needed to thicken sauce.