Dilled Meatballs

1. 1

   Mix beef, oats, egg, salt, pepper and 1/2 teaspoon dill weed. Form into evenly shaped 1-inch meatballs.

2. 2

   In hot oil, cook a few at a time until well browned; remove to large bowl.

3. 3

   Pour off oil and return meatballs to skillet.

4. 4

   Stir in soup mix and water. Over medium heat, bring to a boil.

5. 5

   Reduce heat to low and simmer 15 minutes, stirring frequently.

6. 6

   Stir in sour cream and 2 teaspoons dill weed; heat through on low.

7. 7

   Serve over rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.