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Creamy Dill Meatballs - West Bend

Creamy Dill Meatballs

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Full Recipe Details


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

Cooking Process

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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