LIMA BEAN-MEATBALL CROCK-POT CASSEROLE

 

1/2 lb bulk pork sausage

1 beaten egg
1/2 cup fine dry bread crumbs
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
1/2 tsp marjoram
1/2 tsp salt
dash of pepper
1 lb ground beef
2 tbsp flour
2 cans (16-oz each) lima beans
1/2 tsp beef-flavored gravy base

In a skillet, cook the sausage until lightly browned and drain well returning drippings to skillet. Put the drained sausage into the crockpot.

In a medium bowl, combine the egg with the bread crumbs, onion, green pepper, marjoram, salt, and pepper. Add the ground beef to the egg mixture and mix very well. Shape mixture into about 30 small meatballs. In the sausage skillet, brown the meatballs on all sides, drain, reserving drippings. Stir the flour into the drippings.

Drain the lima beans and reserve liquid. Blend the bean liquid slowly into the flour mixture; add the gravy base and a dash of pepper. Cook, stirring, until thick and bubbly. Combine the gravy with the beans and sausage in the cooker. Add the meatballs. Cover cooker and cook on low setting for 8 to 9 hours.

Yield: 6 to 8 servings

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