Slow Cooker Meatballs with Creamy Mushroom Sauce

Slow Cooker Meatballs with Creamy Mushroom Sauce

• 1 pound ground beef
• 1/2 pound ground pork
• 2 teaspoon seasoning salt
• 1/4 cup half and half
• 1 cup panic bread crumbs
• 1 egg
• 1/2 cup parmesan cheese
• 2 cans cream of mushroom soup
• 2 cups fresh sliced mushrooms
• 1/4 cup chopped parsley
• 1 package egg noodles, prepared according package instructions

1. In a large bowl mix together all of the ingredients till all ingredients are incorporated.
2. Make your meatballs golf ball sized and then place in the bottom of a slow cooker.
3. Pour the cream of mushroom soup over the top.
4. Cook on High for 4 hours. At hour 3 add in the sliced mushrooms and continue cooking for an additional hour.
5. Serve over hot egg noodles and sprinkle with parsley.