September 22, 2014
3 hrs 15 mins
1.5 lbs ground beef
2 pks Lipton onion soup mix
1/2 cup breadcrumbs (Italian Style)
4 T flour
1 cup water
1Place ground beef in bowl.
2Add 1 pkg soup mix, egg, breadcrumbs, salt, pepper and garlic to your taste. Mix well and form into meatballs (about 20-25)
3Place meatballs in your slow cooker single layer if possible. A few on top is fine
4Add 4 T flour and pkg of soup mix to 1 cup water. Stir til most lumps are gone.
5Pour mixture over the meatballs.
6Place lid on slow cooker and cook on HIGH for 2 hours
7Reduce to WARM for another 2 hours or until you are ready to serve. This will give the gravy a chance to thicken on its own.
8Serve wtih buttered garlic wide egg noodles.
9Sprinkle with Parmesan cheese (optional), vegetable and hot rolls.
Submitted by Donna Bordner
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