Crock Pot Swedish Meatballs 2

• slices white bread, finely chopped↗4
• lbs lean ground beef↗2 lbs
• egg yolks↗4
• tablespoons dried parsley flakes↗4 tablespoons
• tablespoons dried onion flakes↗2 tablespoons
• teaspoon salt↗1 teaspoon
• teaspoon ground mustard powder1 teaspoon
• teaspoon ground ginger↗1 teaspoon
• teaspoon garlic powder↗1⁄2 teaspoon
• teaspoon ground black pepper↗1⁄2 teaspoon
• (10 1/2 ounce) can condensed French onion soup, undiluted↗1
• (10 1/2 ounce) can condensed golden mushroom soup, undiluted↗1
• cup all-purpose flour↗1⁄4 cup
• cup water, divided↗3⁄4 cup

Step-by-step instructions

1. 1

   In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes).

2. 2

   Stir in beef, yolks, parsley, onion, salt, mustard, ginger, garlic, and pepper.

3. 3

   With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60.

4. 4

   Place in crock pot.

5. 5

   In bowl, mix together soups, flour and 1/4 cup water; pour over meatballs.

6. 6

   Cook on high until cooked through (about 4 hours); stir.

7. 7

   Serve sprinkled with parsley flakes.

8. 8

   **NOTE:Every hour or so, I purged the fat off the top of the sauce.

9. 9

   Since you don't brown your meat first, a lot of fat is left in the crock pot.

10. 10

    Instead of stirring it all up and eating it (ew!), I skimmed it off the top with a ladle and discarded it.