Swedish Meatballs

Ingredients

6-8T butter, divided
2 onions, chopped
2c dried seasoned bread crumbs
2 pounds ground beef
1 pound pork sausage
2 eggs, beaten
2t salt
1/2t ground black pepper
3t Worcestershire sauce
1 pinch dried parsley
ground nutmeg to taste (small amount)
2 (10.75 ounce) cans condensed cream of chicken soup
3 (10.75 ounce) cans condensed cream of mushroom soup
1-1/2c low fat sour cream
1 (12 fluid ounce) can evaporated milk
2T chopped fresh parsley
1-1/2t paprika

Instructions

1. Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender.
2. In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper, Worcestershire sauce, nutmeg and parsley to taste. Mix well and form into small meatballs.
3. Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to drain on paper towels, reserving the liquid in the skillet.
4. Place meatballs in the crock pot. In skillet with remaining liquid, combine the soups with the evaporated milk, sour cream, and Paprika, stirring until smooth. Pour over the meatballs.
5. Cover and cook on low for 8 to 10 hours, medium 6 to 8 hours, or high 4 to 6 hours. Sprinkle with parsley before serving.