Ingredients and Weight:
- 1 pound of ground beef
- 1/2 pound of pork shoulder, cut into small cubes
- 1 large egg
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of milk
- 1 tablespoon of salt
- 1 teaspoon of ground nutmeg
- 2 tablespoons of all-purpose flour
- 1 cup of beef broth
- 1 packet of brown gravy mix (like Lipton's)
- 1 can of cream of mushroom soup (like Campbell's)
Preparation Time:
- Preparation time: 20 minutes
- Cooking time: 4-5 hours in a slow cooker
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine the ground beef, pork, egg, chopped parsley, milk, salt, and nutmeg. Mix well and form small meatball shapes.
- Roll the meatballs in the all-purpose flour and place them in the slow cooker.
- Mix the beef broth, gravy mix, and mushroom soup together in a separate bowl and pour over the meatballs in the slow cooker.
- Cover the slow cooker and cook on low for 4-5 hours until the meatballs are cooked through and the sauce is thickened.
- Serve with mashed potatoes or steamed rice.
Nutritional Information: (Per serving, assuming 8 total servings)
Calories: Approximately 400 calories per serving (depending on ingredients used)
Fat: 25g
Carbohydrates: 20g
Protein: 30g
Dish Characteristics:
- Slow-cooked to perfection, these meatballs are tender and juicy.
- The combination of beef, pork, and creamy mushroom sauce gives this dish a rich and flavorful taste that is sure to please any American palate.
- The dish is hearty and perfect for colder weather.
User Comments:
- "These meatballs were so tender and juicy! The slow cooker did its job perfectly." - John Doe
- "Love the combination of beef and pork in these meatballs. The mushroom sauce was a great addition." - Jane Smith
- "This dish was so easy to make and it was a hit with my family. Will definitely make it again." - Michael Johnson
Special Precautions and Tips:
- Make sure to use a slow cooker that is big enough to hold all the meatballs without overcrowding. This will ensure even cooking.
- For best results, use fresh ground beef and pork. Avoid using pre-ground meat from the grocery store as it may not have the same flavor and texture.
