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  • 1-1/2 lb. lean ground beef
  • 3/4 cup quick-cooking oats, uncooked
  • 1 egg
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • Dill weed
  • 2 Tbsp. salad oil
  • 1 cup water
  • 1 beef-flavored bouillon cube
  • 1 cup sour cream


  • In large bowl with spoon, mix beef, oats, eggs, salt, pepper, and 1/2 tsp. dill weed. With hands, form the ground beef mixture into evenly shaped 1-inch meatballs.
  • In 12-inch skillet over med-high heat, in hot oil, cook meatballs, a few at a time. Turn with a spoon until well-browned on all sides; with a slotted spoon, remove meatballs to a large bowl as they brown. When all are browned, pour off any remaining oil in the skillet.
  • Return meatballs to skillet.
  • Stir in water and bouillon. Over medium heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring the meatballs and liquid frequently.
  • Stir in sour cream and 2 tsp. dill weed to the meatballs and liquid; heat through (but be careful not to boil) Yield: 16-18 appetizer or 6 main-dish servings

Categories: Appetizer  Beef  Side Dish  Tangy 
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