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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 9 |
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Plenty of ground pepper gives these saucy meatballs their irresistible zest. They're so hearty, I sometimes serve them over noodles as a main course. Darla Schroeder, Stanley, North Dakota Ingredients:
1/2 cup sour cream |
2 teaspoons grated parmesan or romano cheese |
2 to 3 teaspoons pepper |
1 teaspoon salt |
1 teaspoon dry bread crumbs |
1/2 teaspoon garlic powder |
1-1/2 pounds ground beef |
sauce: |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
2 teaspoons dill weed |
1/2 teaspoon sugar |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
Directions:
1. In a large bowl, combine sour cream and cheese. Add the pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.
3. Transfer to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2-3 hours or until heated through. Yield: 1-1/2 dozen.
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