Peppered Meatballs
by laurie mussoline

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Source: Taste of Homes
Course: Appetizers
Cuisine: American
Food Group: Beef
Serves: 18


1/2 cup(s) sour cream
2 teaspoon(s) grated parmesan or romano cheese
2-3 teaspoon(s) pepper
1 teaspoon(s) salt
1 teaspoon(s) dry bread crumbs
1/2 teaspoon(s) garlic powder
1 1/2 pound(s) ground beef
1 cup(s) sour cream
1 can(s) (10-3/4 oz)condensed cream of mushroom soup,undiluted
2 teaspoon(s) dill weed
1/2 teaspoon(s) sugar
1/2 teaspoon(s) pepper
1/4 teaspoon(s) garlic powder
In a large 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 meatballs on a greased rack in a shallow baking pan. Bake at 350 for 20-25 minutes or until no longer pink;drain. Transfer the meatballs to a 1 1/2 qt. slow cooker. Combine the sauce ingredients;pour over meatballs. Cover and cook on high for 2 hours or until heated through. Yeild: 1 1/2 dozen (2 cups sauce).