Creamy Dill Meatballs

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


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.

Preheat an Electric Skillet to 350°F. Add olive oil. Sauté the meatballs for 20-25 minutes or until no longer pink; drain.

In a large bowl, combine the sauce ingredients. Pour over the meatballs. Cover and cook at 350°F until heated through.

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