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Meatball pot from the slow cooker

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Ingredients for 6 servings:

  • 2 kg minced meat, mixed
  • 3 rolls, stale
  • 10 onions
  • 1 ½ liters of cream or milk
  • 3 cups sour cream
  • 30 g bacon cubes
  • 2 cans of mushrooms
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours

Slow cooker

Combine the ground beef, the soaked and squeezed-out bread rolls, and 4 diced onions. Season to taste. We always use salt and pepper. Form small meatballs, fry them, and add them to the slow cooker. For the sauce, dice the remaining onions, sauté them with the bacon and drained mushrooms. Bring to a boil with the cream/milk and sour cream, and season with salt and pepper. Pour over the meatballs. Now let the slow cooker do its work either on LOW for 7 hours or on HIGH for 3.5 hours. We always serve this with rice and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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