More Great Recipes: Appetizer | Beef | Side Dish | Tangy

Dilled Meatballs


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By zina
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Pairs Well With


Notes

I made this for our dinner last evening, I always mess with a recipe, I added some onion to the meatballs, that was fine. Then I was afraid the sauce would be too runny so I thickened the broth, bad idea. Next time I will stick to your recipe. Hubby loved it. Thank you for giving me a good dish for dinner.

I have some hamburger in the fridge that I am deciding what to do with, I think I have just found the perfect recipe. Thank you for posting.

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