This is a crockpot meal made with meatballs and mushrooms in a creamy sauce. Nutmeg and allspice give the meatballs that little something extra.
1 tbsp vegetable oil
6 cups sliced mushrooms
1 tsp dried dillweed
1/4 tsp each of salt and pepper
1 cup beef broth
1 can 2% evaporated milk
3 tbsp flour
1 tbsp lemon juice
2 tbsp chopped parsley
1 small onion, grated
1/2 cup dry bread crumbs
1/2 tsp each salt and pepper
1/2 tsp ground allspice
1/4 tsp grated nutmeg
2 lb lean ground beef
Meatballs: In a large bowl, beat egg; mix in 1/4 cup water, onion, bread crumbs, salt, pepper, allspice and nutmeg; mix in beef. Roll by rounded tablespoonfuls into 1″ balls. Bake on greased rimmed baking sheet in 400F oven until firm, 10-15 minutes. Transfer to crockpot.
Meanwhile in large skillet heat oil over medium-high heat; saute mushrooms, dill, salt, pepper until no liquid remains, about 10 minutes. Scrape into crockpot
Add broth to skillet; bring to boil, scraping any brown bits from skillet, crape into crockpot with evaporated milk; stir gently to combine ingredients around meatballs.
Cover and cook on low until sauce is bubble and coat the meatballs and mushrooms nicely, about 4 hours.
Move meatballs to one side of crockpot. Whisk flour with 1/3 cup water; whisk into liquid in crockpot. Stir to redistribute meatballs. Cover and cook on high until sauce has thickened, about 20 minutes. Stir in lemon juice. Serve over cooked egg noodles, and sprinkle with parsely.
I ended up cooking this for more like 8 hours because we had a change of plans and went out for dinner. We ate it the following night instead. The meatballs were a bit soft but tasted good, or at least I thought so. The boys didn’t really like it, and Tony was working nights and i don’t think he grabbed any for leftovers because it sat in the fridge for a while. I tried using it in hamburger buns, kind of like a sloppy joe, but the kids didn’t fall for that either. It really wasn’t a bad meal but I guess it just wasn’t to my family’s liking. My parents, however, really like this! They agreed that the nutmeg and allspice were a nice and unexpected touch that made this dish special.
–Recipe from Canadian Living: The Slow Cooker Collection (yes I know, AGAIN! Clearly I’m obsessed with this cookbook).