Recipes

Creamy Dill Meatballs


Meatballs:
    ½ cup sour cream
    2 teaspoons Parmesan or Romano cheese, grated
    1-2 teaspoons pepper
    1 teaspoon salt
    1 teaspoon dry bread crumbs
    ½ teaspoon garlic powder
    1 ½ pounds ground beef
    2 tablespoons olive oil

Sauce:
    1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
    1 cup (8 ounces) sour cream
    2 teaspoons dill weed
    ½ teaspoon sugar
    ¼ teaspoon pepper
    ¼ teaspoon garlic powder

  1. For meatballs, combine sour cream and cheese in a large bowl. Add the pepper, salt, bread crumbs, and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.
  2. Preheat the West Bend® Platinum Edition™ Skillet to 350°F. Add olive oil. Sauté the meatballs for 20-25 minutes or until no longer pink; drain.
  3. In a large bowl, combine the sauce ingredients. Pour over the meatballs. Cover and cook at 350°F until heated through.
    yield: 9 servings