Swedish Meatballs Over Rice

• 4 slices white bread, finely chopped
• 1/2 teaspoon ground black pepper
• 1 (10 1/2 ounce) can condensed French onion soup
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 tablespoon Worcestershire sauce
• 2 lbs lean ground beef
• 4 eggs
  
• 4 tablespoons chopped fresh parsley
• 2 tablespoons dried onion flakes
• 1/2 teaspoon garlic powder

Directions:

• In bowl, combine bread with 1/2 cup water
• Let stand until absorbed (about 2 minutes)
• Stir in beef, yolks, 2 tablespoons parsley, onion, salt, ginger, garlic, and pepper
• With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60
• Place in crock pot
• In bowl, mix together soup and flour; pour over meatballs
• Cook on high until cooked through (about 4 hours)
• Stir in sour cream and Worcestershire sauce
• Serve sprinkled with remaining parsley.

This is so good, and although it seems a little time consuming to make all the meatballs, it is worth it!