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In a large bowl combine egg, 1/3 cup of the cream, breadcrumbs, half the chopped onion, and 1 teaspoon of salt until uniform. Add in beef, breaking it up by hand as you combine.
Form into 1/4 “ to 1/2” balls and cook in butter over medium heat until browned on outside, about 12-15 minutes. Remove meatballs from pan and set aside on paper towels to drain.
In a slow cooker combine meatballs, mushrooms, remaining onion, broth, Worcestershire sauce, nutmeg, allspice, remaining salt and pepper.
Cook for 2 1/2 to 3 hours in slow cooker on high. Add egg noodles and the remaining cream. Turn slow cooker to low. Cook for another 10-15 minutes. Garnish with fresh, chopped dill weed if desired.