Festive Meat Balls
|Lean ground beef||1 1⁄2 Pound|
|Canned deviled ham||4 1⁄2 Ounce (1 can)|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , slightly beaten|
|Grated onion||1 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dill weed||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
Combine beef and ham with milk, eggs, onion, bread crumbs, salt, allspice, and pepper.
Shape into meat balls about 2 inches in diameter. (If desired, meat balls may be smaller.)
Carefully arrange meat balls in slow-cooking pot.
Cover and cook on low for 2 1/2 to 3 1/2 hours.
Turn control to high.
Stir in flour that has been dissolved in 1/4 cup water.
Add catsup and dill weed.
Cook on high for IS to 20 minutes or until slightly thickened.
Turn heat off; stir in sour cream.
Makes 5 to 7 servings