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Prep Time: 8 Minutes Cook Time: 60 Minutes |
Ready In: 68 Minutes Servings: 12 |
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a different appetizer that is sure to impress or over egg noodles as a main dish Ingredients:
1 1/2 lbs lean ground beef |
3/4 cup oats, uncooked |
1 egg |
1 teaspoon salt |
1/4 teaspoon pepper |
2 1/2 teaspoons dill weed |
2 tablespoons oil |
1 cup water |
1 beef bouillon cube |
1 cup sour cream |
Directions:
1. in large bowl mix beef, oats, egg, salt and pepepr and 1/2 t dill weed.
2. form meat into small bite size balls about 1 inch.
3. in large skillet over med high heat in hot oil cook meatballs on all sides a few at a time until browned well.
4. remove with a slotted spoon and drain remove oil from skillet.
5. put meatballs back into skillet stir in water and bouillon heat to boiling.
6. reduce heat to low cover the skillet and simmer 15 minutes stir the liquid often.
7. stir in sour cream and 2 t dill weed to the skillet and heat through but don't boil.
8. serve immediately.
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