I think one of the things I love most about slow cooking is that with little effort on my part I get yummy meals that are reminiscent of times gone by when my grandma would actually "slave over the stove" for hours to get the same results. This was one of those meals that she would cook on a Sunday for the family to have after church and the taste of it always brings me back to my childhood.
- 1/2 cup bread crumbs
- 1 teaspoon Worcestershire sauce
- 2 eggs, lightly beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon majoram
- 1/2 teaspoon basil
- salt and pepper, about 1/4 tsp. each, or to taste
- 1 1/2 to 2 lbs ground beef
- 2 tablespoons vegetable oil
- 4 to 5 medium red potatoes, peeled and cubed
- 1 cup baby carrots
- 2 ribs celery, chopped
- 1 medium onion, chopped coarsely
- 1 can (10oz) cream of mushroom soup
- 1 can (10oz) tomato soup
Preparation:Mix eggs with bread crumbs, Worcester sauce, garlic powder, majoram, basil, salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a Crock Pot. Place browned meatballs on the vegetables. Quickly brown the onions and add to the Crock Pot. Pour soups over all; cover and cook on low for 7 to 9 hours.
The Slow Cooker Sunday Link Up, hosted by Doggie at the Dinner Table, is a place for other foodie lovers to share links to their blogs. Every Sunday a linky will be posted with recipes from my own kitchen. The linky will be open for 24 hours and you can link up to posts you’ve posted in the past.
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