Peppered Meatballs

Submitted by lets.eat

"Peppered meatballs in a sour cream and mushroom gravy"

 

• Ready In: 2hrs 50mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 1⁄2 cup sour cream
• 2 teaspoons grated parmesan cheese or 2 teaspoons romano cheese
• 2 -3 teaspoons fresh ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon dry breadcrumbs
• 1⁄2 teaspoon garlic powder
• 1 1⁄2 lbs ground beef

• SAUCE

• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 teaspoons dill weed
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon garlic powder
• hot cooked noodles

directions

1. In a bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-inch balls. Place in a greased 15-in.x10-in.x1-in. baking pan. Bake at 350' for 20-25 minutes or until no longer pink.
2. Transfer meatballs to a slow cooker. Combine the sauce ingredients; pour meatballs. Cover and cook on high for 2 hours or until heated through.
3. Serve over hot cooked noodles.

Reviews

[Jeffsmom]

This rating is for the sauce only. I had some frozen prepared meatballs from a previous meal and tried the sauce with them and served over egg noodles. It was good, but I think next time I'll cut back on the amount of dill.