If you’re planning your New Years Eve party and want to serve something other than the standard BBQ meatballs, give this recipe a try! Long a New years Eve party recipe favorite, these have a distinct and unique flavor brought out by the tarragon and marjoram. It looks far more complicated than it is…the hardest part is when you sample one and immediately want to eat them all!

You will need:

Large, heavy skillet
Large bowl
Large spoon

1 medium-large onion, chopped
2 #’s ground beef
2 eggs

1/4 cup butter ( divided )
1/2 tsp tarragon
1/4 tsp marjoram
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2-1/2 Tbs flour

6 Tbs tomato paste
3/4 cup beef broth
3 Tbs Worcestershire sauce
2 tsp vinegar ( white or cider )
8 oz fresh, washed and sliced mushrooms
1 cup sour cream


Set crockpot on low.

Melt half the butter in skillet and saute onions until light brown. Place onions in crockpot.

In large bowl, add hamburger, eggs, both salts and pepper. Mix well and roll into balls about inch size. Place in skillet to brown and sprinkle marjoram, flour and tarragon over them. Turn meatballs over carefully or shake pan lightly to coat them with the flour mixture. Once browned, place in crockpot with onions.

Scrape the bottom of the skillet and add broth, tomato paste, vinegar and Worcestershire.Cook on medium for 2-3 minutes, then pour over meatballs. Cover and cook on low in for about 1-1/2 to 2 hours.

About an hour into cooking, saute mushrooms on low in remaining butter for 5-7 minutes. Stir in sour cream then pour entire mix over meatballs. Recover crockpot and continue cooking until well heated.

Serve warm and enjoy!

Tip: If you omit mushrooms, add sour cream slowly to crockpot during last 30 minutes of cooking.