Saturday, December 12, 2009

Peppered meatballs, and an update on the puppy

So, first of all, we've changed Georgie's name to Remus. We'll see how well he takes to his new name.... :)

This recipe was something I tried for dinner... and it was a little TOO peppery. Other than that, it was VERY good! So, we are adapting it for the next time!

It is very flavorful. All of the little ingredients really added to the flavor of the meatballs themselves, and the sauce was spectacular. I was concerned that there might be too much of the sour cream flavor, but that wasn't much of a problem at all.

No pictures though... so you'll just have to imagine what it looks like. :) (When we have the leftovers, I'll get a picture.)

Peppered Meatballs

1/2 Cup sour cream
2 Teaspoon Parmesan
1/2 Teaspoon pepper
1 Teaspoon salt
1 Teaspoon dry bread crumbs
1/2 Teaspoon garlic powder
1 1/2 Pound ground beef
1 Cup sour cream
10.75 Ounce condensed cream of mushroom soup
2 Teaspoon dill weed
1/2 Teaspoon sugar
1/2 Teaspoon pepper
1/4 Teaspoon garlic powder

In a bowl, combine sour cream and Parmesan. Add pepper, salt, bread crumbs, and garlic powder. Crumble meat over mixture and mix well. Shape into 1" balls. Place in a greased baking pan. Bake at 350 for 20-25 minutes or until no longer pink.
Combine the sauce ingredients in a bowl.
Transfer meatballs to a slow cooker. Pour the sauce over the meatballs. Cover and cook on high for 2 hours or until heated through.

Serve over hot buttered noodles for a main course.

Yields: about 20 meatballs, 2 c sauce

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