MEATBALLS:
2 pounds ground beef
1 tablespoon minced garlic
¼ cup breadcrumbs
1 whole egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
1½ teaspoons salt
SAUCE:
4 tablespoons all-purpose flour
4 tablespoons melted butter
2 Tsp. Better than boullion mixed into 2 cups hot water
3 cups thinly sliced button mushrooms
1 cup thinly sliced onion
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 cup sour cream
2 tablespoons finely chopped parsley
For the meatballs: In a large bowl mix everything from ground beef to salt. Mix well so that all ingredients are combined evenly. Roll into meatballs, 1 inch in diameter
Freeze meatballs on a baking sheet for 1 hour.
In a 6-quart slow cooker, whisk flour and melted butter until it becomes a paste. Gradually whisk in beef broth. Mix in mushrooms, onions, garlic and Worcestershire sauce.
Gently add meatballs.
Cook on high for 4 hours, or on low for 6 hours.
Stir in sour cream and parsley.
Serve as is or over rice or pasta.
