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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Sharing Our Best - Valley County Hospital and Long Term Care, c. 1994. This keeps well in a mini crock pot Ingredients:
1 1/2 lbs hamburger |
3/4 cup oatmeal |
1 egg |
1 teaspoon salt |
1/4 teaspoon pepper |
2 1/2 teaspoons dill weed |
2 tablespoons salad oil |
1 cup water |
1 beef bouillon cube |
1 cup sour cream |
Directions:
1. Mix beef, oats, egg, salt, pepper and half of the dill weed. Make small meatballs. Brown in oil. Drain off oil. Stir in water, bouillon cube. Bring to a boil. Reduce heat, simmer 15 minutes. Add sour cream and other half of dill weed. Heat. Serve while hot.
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