The Gooseberry Patch Country Store (www.gooseberrypatch.com) -- just over the border in Delaware, Ohio -- encourages readers to share favorite family recipes for possible publication in its cookbooks.

Jennifer Heinl of Ben Avon sent in one of her favorite recipes, Kathy's Dilly Meatballs, which appears in Gooseberry's newest cookbook, "Slow-Cooker Recipes."

"This recipe is from my mom, who taught me that a slow cooker is a busy girl's best friend," Mrs. Heinl says.

Kathy's Dilly Meatballs are just plain good. The recipe yields 15 to 20 servings -- perfect for a potluck dinner. Add egg noodles on the side and you have a true homey meal.

-- Arlene Burnett

KATHY'S DILLY MEATBALLS

PG TESTED

• 3 pounds ground beef
  
• 1 1/2 cups dry bread crumbs
  
• 3/4 cup milk
  
• 3 eggs
  
• 1 onion, finely chopped
  
• 1 tablespoon salt
  
• 1/4 teaspoon pepper
  
• 1 1/2 teaspoon Worcestershire sauce
  
• 3 10 ??-ounce cans cream of chicken soup
  
• 1 cup milk
  
• 1 teaspoon dried dill weed
  
• 1 1/2 cup sour cream
  
• Freshly snipped parsley

Combine first 8 ingredients in a large bowl. Form into one-inch balls; arrange on an ungreased 15-by-10-inch jelly roll pan.

Bake at 350 degrees for 25 to 30 minutes, until lightly browned; drain and set aside. Combine soup, milk and dill in a slow cooker; add meatballs.

Cover and cook on high setting until boiling, about 30 minutes, stirring occasionally. Reduce to low setting; cover and cook for one hour. Stir in sour cream; heat through. Sprinkle with parsley. Serves 15 to 20.

-- Jennifer Heinl