Peppered Meatballs Appetizer
From Taste of Home

  • 1/2 cup sour cream
  • 2 teaspoons grated Parmesan cheese
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 1 teaspoon dry bread crumbs
  • 1/2 teaspoon garlic powder
  • 1-1/2 pounds ground beef


  • 8 oz. sour cream
  • 1 can (10-3/4 oz.) cream of mushroom soup, undiluted
  • 2 teaspoons dill weed
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well.

Shape into 1 inch meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 350 degrees for 20-25 minutes or until no longer pink; drain.

Transfer meatballs to a slow cooker. Combine the sauce ingredients and pour over the meatballs. Cover and cook on high for 2 hours or until heated through.

Serve them over noodles or rice if you want to make a main course.

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