Dilled Meatballs



Dilled Meatballs

1 ½ pounds lean ground beef
¾ cup quick-cooking oats, uncooked
1 egg
1 tsp salt
¼ tsp pepper
dill weed
2 Tbsp oil
1 cup water
1 beef-flavor bouillon cube or envelope
1 cup sour cream

In large bowl with spoon, mix beef, oats, egg, salt, pepper and ½ tsp dill weed. With hands, form the ground beef mixture into 1-inch meatballs.

In 12-inch skillet over medium-high heat, in hot oil, cook meatballs, a few at a time. Turn with a spoon until well browned on all sides. With slotted spoon, remove the meatballs as they brown. When all are browned, pour off any remaining oil from the skillet.

Return meatballs to skillet. Stir in water and bouillon. Over medium heat, heat to boiling. Reduce heat to low; cover the skillet 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 do not boil.