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Creamy Meatballs

Source of Recipe

copykat.com


List of Ingredients




1 pound ground beef
1/4 cup chopped onion
1/2 cup soft bread crumbs (I use a good wheat bread run
through a food processor to make medium-fine crumbs)
1 cup sour cream (divided use)
1 tsp. salt and a little pepper
1/2 tsp. ground allspice
3 Tbsp. Oil (optional)
1 can cream of mushroom soup




Recipe

Combine meat, onion, allspice, bread crumbs, ¼ cup sour cream, salt and pepper. Mix; shape into meatballs about 2 inches in diameter and brown in oil and drain on paper towels. Combine the remaining ¾ cup sour cream and the mushroom soup and add just a pinch of ground allspice and mix well. Pour over the meatballs and cover and bake at 375 degrees for 20 minutes. Remove cover and bake 10 minutes longer.

MICROWAVE DIRECTIONS: These work extremely well!
Shape meat into meatballs and place in sprayed, microwave safe dish, cover and cook on high for 10 minutes per pound, stopping at 5 minutes to turn meatballs over in juice. Let stand for a few minutes to reabsorb some of the juice. Remove the meatballs from the dish and mix the soup/sour cream sauce thoroughly with the juice. Return meatballs to dish and pour some sauce over top. Cover and microwave about 8-10 minutes, or continue with oven directions. I use the microwave to precook the meatballs and the oven to finish them. Works great.