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CREAMY MEAT BALLS




Source of Recipe


BBR


Recipe Introduction


This recipe is simple, absolutely delicious, works great for pot lucks or family dinners, doubles easily, can be cut in half, whatever, you name it!




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.