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Ingredients
2 Teaspoons grated Parmesan or Romano cheese
2 Teaspoons pepper
1 Teaspoon salt
1 Teaspoon dry bread crumbs
1/2 Teaspoon garlic powder
1 1/2 Pounds ground beef
Sauce
1/2 Cup sour cream
1 Cup sour cream
1 (10 3/4 oz) Can condensed cream of mushroom soup, undiluted
2 Teaspoons dill weed
1/2 Teaspoon sugar
1/2 Teaspoon pepper
1/4 Teaspoon garlic powder
Instructions
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" balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350�F for 20 to 25 minutes or until no longer pink; drain.
Transfer meatballs to a 1 1/2 quart crockpot. Combine the sauce ingredients; pour over meatballs. Cover and cook on HIGH for 2 hours or until heated through. Yield: 1-1/2 dozen (2 cups sauce).