Yield: 6 servings

1/4 cup butter
1 medium onion, chopped
2 pound ground beef
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon marjoram
5 1/2 tablespoons tomato paste
3/4 cup beef stock
4 teaspoons Worcestershire sauce
2 teaspoons vinegar
1/2 pound mushrooms, sliced
1 cup sour cream

Saut?onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot.

Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon and marjoram.

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on LOW for about 1 1/2 hours.

Melt remaining butter in and saut?mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48 g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron; 1255 mg Sodium; 250 mg Cholesterol