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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This can be served as a main dish or as a party appetizer. Ingredients:
2 lbs lean ground beef |
1 cup uncooked rolled oats |
1 medium onion, finely minced |
1 tablespoon finely minced garlic |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 -2 egg |
3 teaspoons dried dill weed, lightly crushed |
3 tablespoons extra virgin olive oil |
1 cup beef stock or 1 cup bouillon |
1 teaspoon kitchen bouquet, gravy enrichener |
1 cup sour cream |
hot cooked rice or noodles, as accompaniment (optional) |
Directions:
1. Mix together first 7 ingredients (through eggs), plus half of dill weed.
2. Shape into 1 meatballs.
3. Cook in hot oil in a large skillet, in several batches if necessary, until well browned, and transfer to paper towels to drain.
4. Drain excess oil from skillet, leaving browned bits in pan.
5. Stir in stock and Kitchen Bouquet.
6. Heat to boiling, scraping the bottom of the pan.
7. Return meatballs to pan, reduce heat, cover, and simmer for 15-20 minutes.
8. Stir in sour cream and remaining dill, and heat thoroughly.
9. Serve over rice or noodles, or individually as hors d'oeuvres.
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