Meatballs to serve with egg and lemon sauce

Slow Cooked Meatballs

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.

Smothered chicken thighs

Smothered Chicken Thighs

Smothered chicken thighs are a melt in the mouth, easy cook dinner for 2 or 3 people. 5 minutes preparation are all it takes. Serve with veges or steamed rice.

This recipe was originally published as  Smothered Chicken Breasts from the Margaret Fulton Crock-Pot Cookbook, 1976)

Ingredients

2-3 chicken thighs

1/2-1 teaspoon of dried rosemary or tarragon

1-2 tablespoons of Worcestershire sauce

250gm/8oz can of mushrooms

Method

Turn your slow cooker or crock-pot to

Mix your herbs, Worcestershire sauce and mushrooms.

Put the chicken thighs into the crock-pot, pour the sauce on top and cook on low for 5 – 7 hours.