| | Directions | | Mix the first 7 ingredients & let it sit in the refrigerator overnight. Form into 1 1/2 inch balls. Brown meatballs slightly in skillet, discard fat. Put the rest of the ingredients into crock pot. Add meat balls & top with a layer of Parmesan Cheese. Cook on High for 4 hours or Low for 8 hours. Delicious as appetizer or serve as a main dish over flat egg noodles. |
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| Ingredients | | - |  | 2 pounds lean ground beef |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 2 tablespoons crushed basil |
| - | | 1/2 cup Parmesan cheese |
| - | | 1 egg |
| - | | 1 cup bread crumbs |
| - | | 1 onion, finely chopped (medium) |
| - | | 2 cans cream of mushroom soup, undiluted |
| - | | 1/2 pound fresh mushrooms, sliced |
| - | | 1/4 cup water |
| - | | salt & pepper to taste |
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