Cook these meatballs in a slow cooker (also known as a crock-pot), or on the stove in a saucepan with a tightly fitting lid.
This recipe was originally published as “Meatballs with Egg and Lemon Sauce” from the Margaret Fulton Crock-Pot Cookbook, 1976.
- 500 gms or just over 1lb of ground beef (known as beef mince to my fellow Aussies)
- 1 1/2 cups of beef stock
- 1 small onion, chopped
- 1/2 teaspoon of dried mint (or 1 1/2 teaspoons fresh)
- 1 teaspoon of dried parsley (or 3 teaspoons fresh)
- salt and pepper to taste
- 2 tablespoons of rice
Pour 1 1/4 cups of stock into your crock pot. Turn onto high to warm up.
Mix the onion, herbs, salt and pepper, mince and the last 1/4 cup of stock.
Mix with your hands. Be daring! This recipe makes about two dozen.
Form into balls the size of a walnut.
Roll very lightly in the rice.
Put into the crockpot and cook for 6 – 8 hours on low on 2 – 4 hours on high.