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Creamy Meatballs




Source of Recipe


DRQ


List of Ingredients







1 pound ground beef
¼ cup chopped onion
½ 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
½ 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.

OVEN DIRECTIONS: To precook the meatballs in the oven, roll them into the size and shape you want, place on a foil lined cookie sheet and bake for about 20-25 minutes at 350 degrees, then place them in a casserole dish with the sauce and bake at 375 degrees for 20 minutes covered, then uncover and bake 10 minutes longer.