Pair these meatballs with noodles and serve sprinkled with parsley for a family favourite.
- Portion size 4 servings
- Credits : Canadian Living New Slow Cooker Classics
MethodIn bowl, whisk together egg, mustard, half of the pepper, the allspice, salt and nutmeg; mix in onion, bread crumbs and beef. Roll into 1-inch (2.5 cm) balls.
In slow cooker, combine mushrooms, thyme and remaining pepper; stir in broth. Arrange meatballs in layer on top.
Cover and cook on low until mushrooms are tender and digital rapid read thermometer inserted in a few meatballs registers 160°F (71°C), 6 to 8 hours. Skim off any fat.
Whisk sour cream with flour until smooth. Gently push meatballs to side of slow cooker; whisk in sour cream mixture.
Cook, covered, on high until slightly thickened, about 10 minutes. Stir in lemon juice. Serve with noodles.
Nutritional facts Per serving: about
- Sodium 594 mg
- Protein 37 g
- Calories 537.0
- Total fat 16 g
- Potassium 754 mg
- Cholesterol 164 mg
- Saturated fat 6 g
- Total carbohydrate 61 g
- Iron 51.0
- Folate 70.0
- Calcium 12.0
- Vitamin A 4.0
- Vitamin C 7.0