Time 5h5m Yield 10 serving(s) Number Of Ingredients 4 Steps:
Place all ingredients in a crock pot. Cook on low for at least 5 hours.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Combine the Meatballs, Soup, Milk and Nutmeg in a Large Skillet. Heat to Boiling, Stirring Occasionally. Reduce the Heat, Cover and Simmer for 15 minute. Stir in the Sour Cream, Cover and Heat for 2 or 3 minute more. Sprinkle with Parsley if Desired and Serve Warm.
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
Time 30m Yield 20 servings. Number Of Ingredients 7 Steps:
Prepare meatballs according to package directions., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cream and dill; simmer for 1 minute. Stir in meatballs; heat through. Garnish with parsley if desired.
Time 20m Yield 4 Number Of Ingredients 7 Steps:
Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
Time 4h40m Yield 6 Number Of Ingredients 11 Steps:
Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion. Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.
Time 40m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 400°F. Mix meat, stuffing mix, eggs, onions and water just until blended. Shape into 32 meatballs, each about 1 inch in diameter. Place in 2 foil-lined 13x9-inch pans sprayed with cooking spray. Bake 20 min. or until done (160ºF). Mix gravy and sour cream in large saucepan. Add meatballs; stir to evenly coat. Cook on low heat 5 min. or until sauce is heated through, stirring occasionally.
Time 35m Number Of Ingredients 12 Steps:
Put 1 tbsp rapeseed oil in a frying pan over a medium heat. Add the onion and fry for 10 mins or until soft and translucent. Add the garlic and cook for 1 min. Leave to cool. Mix the cooled onions, pork mince, egg yolk, a good grating of nutmeg and the breadcrumbs in a bowl with your hands until well combined. Form into 12 balls and chill for 15 mins. Heat the remaining oil in a frying pan and fry the meatballs for 5 mins over a medium heat, turning often until golden. Pour over the stock and bubble for 8-10 mins or until it has reduced a little. Stir through the mustard and yogurt. Steam the greens for 5 mins or until tender. Serve the meatballs with the greens and a dollop of the sauce.
