Ingredients

• 6 lbs ground beef/pork/bison
• 10 slices white bread, soaked in milk and squeezed
• 6 eggs
• salt and pepper
• 2 lbs button mushrooms (sliced)
• 2 onions, chopped finely
• 1 Tbsp shortening/lard
• 6 beef bouillon cubes
• 16 oz sour cream

Directions

1. Mix meat, eggs, 1/2 onions and bread in large bowl.
2. Season meat mixture with salt and pepper.
3. Form into small balls and roll in flour.
4. In a frying pan, brown meatballs in shortening (only needed for first round of meatballs) on all sides.
5. Once browned, move meatballs to crock-pot with 4 cups of water.
6. Add bouillon cubes.
7. Turn up the heat on crock-pot.
8. Once all meatballs are browned and in crock-pot, add mushrooms and remaining onions to the pan.
9. Once sautéed, add mushrooms to meatball mixture in crock-pot.
10. Stir.
11. Should take about an hour for meatballs to cook.  Can cook all day on low simmer.

Add sour cream 20 minutes before serving.