These meatballs can be cooked ahead of time, and be served later. Cook up some noodles, and you will have a fine dinner. A favorite recipe from the message board, http://www.copykatchat.com . This recipe was originally posted by CharleneG.
These Meatballs could be used as and appetizer or as a main course along with pasta and marinara sauce. These are so yummy!
- 1 pound ground beef
- 1/4 cup chopped onion
- 1/2 cup soft bread crumbs (I use a good wheat bread run through a food processor to make medium-fine crumbs)
- 1 cup sour cream (divided use)
- 1 teaspoon salt and a pinch pepper
- 1/2 teaspoon ground allspice
- 3 tablespoons Oil (optional)
- 1 can cream of mushroom soup
Combine meat, onion, allspice, bread crumbs, + cup sour cream, salt and pepper. Mix; shape into meatballs about 2 inches in diameter and brown in oil and drain on paper towels. Combine the remaining cup sour cream and the mushroom soup and add just a pinch of ground allspice and mix well. Pour over the meatballs and cover and bake at 375 degrees for 20 minutes. Remove cover and bake 10 minutes longer.
MICROWAVE DIRECTIONS: These work extremely well!
Shape meat into meatballs and place in sprayed, microwave safe dish, cover and cook on high for 10 minutes per pound, stopping at 5 minutes to turn meatballs over in juice. Let stand for a few minutes to reabsorb some of the juice. Remove the meatballs from the dish and mix the soup/sour cream sauce thoroughly with the juice. Return meatballs to dish and pour some sauce over top. Cover and microwave about 8-10 minutes, or continue with oven directions. I use the microwave to precook the meatballs and the oven to finish them. Works great.
OVEN DIRECTIONS: To precook the meatballs in the oven, roll them into the size and shape you want, place on a foil lined cookie sheet and bake for about 20-25 minutes at 350 degrees, then place them in a casserole dish with the sauce and bake at 375 degrees for 20 minutes covered, then uncover and bake 10 minutes longer.Print Recipe