Taste of Home
Peppered Meatballs
TOTAL TIME: Prep: 35 min. Cook: 2 hours
YIELD: 1-1/2 dozen.
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
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1/2 cup sour cream
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2 teaspoons grated Parmesan or Romano cheese
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2 to 3 teaspoons pepper
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1 teaspoon salt
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1 teaspoon dry bread crumbs
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1/2 teaspoon garlic powder
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1-1/2 pounds ground beef
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SAUCE:
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup sour cream
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2 teaspoons dill weed
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1/2 teaspoon sugar
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
Directions
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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.
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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.
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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.
Nutrition Facts
2 each: 259 calories, 18g fat (9g saturated fat), 77mg cholesterol, 565mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 17g protein.
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