3cupsbeef boullion3 cups hot water + 1 cube of beef boullion I used Knorr
1envelope Dry onion soup mixI used Lipton
In a large mixing bowl, combine beef, pork, crushed croutons, chopped onions, pepper, salt, allspice, onion powder and paprika
Rolls mixture in balls, 1 ½ tablespoon, using a medium cookie scoop.
In a skillet, over medium-high heat, melt 1 tablespoon of butter.
Brown balls, 2 minutes each side.
Spray slow cooker with nonstick cooking spray.
Mix in the slow cooker 1 can mushroom soup and 3 cups of beef bouillon and dry onion soup mixture.
Add the meatballs.
Cook on high 2 hours 45 minutes. No peaking!
Take all the meatballs out of the broth. Set aside.
Add cubed cream cheese and with an immersion blender, blend broth and cream cheese together.
Add the meatballs back into the sauce.
Keep warm until you are ready to serve.
INGREDIENTS SUBSTITUTION: Beef Boullion can be substituted with beef broth Crushed croutons can be replaced with your favorite breadcrumbs For this recipe I used breakfast pork sausage from Jimmy Dean. Any sausage blend can work.SKILLS: If you do not have an immersion blender, you can use a blender. Once you have removed all meatballs from the broth, add the broth to the blender and add the cream cheese. Caution not to fill the blender too much. Once all blended, pour the broth back into slow cooker and add the meatballs. Keep warm until ready to serve.