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.

Serve with egg and lemon sauce or float them in a hot steaming bowl of home made tomato soup!

This recipe was originally published as “Meatballs with Egg and Lemon Sauce” from the Margaret Fulton Crock-Pot Cookbook, 1976.

Ingredients

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

Method

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.