Creamy Dill 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

• 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