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Peppered Meatballs

By: Darla Schroeder

"Plenty of ground pepper gives these saucy meatballs their irresistible zest. They're so hearty, I sometimes serve them over noodles as a main course. --Darla Schroeder, Stanley, North Dakota"

Rate/Review | Read Reviews (10)

Prep Time:
35 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1/2 cup sour cream
2 teaspoons grated Parmesan or Romano cheese
2 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1 1/2 pounds ground beef
SAUCE:
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a bowl, combine sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until no longer pink.
Transfer meatballs to a slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through.