1 beef bouillon cube, dissolved in 1/2 c. boiling water
1/2 c sour cream
1 c shredded Cheddar cheese
Instructions
Mix meat, cracker crumbs and 2 Tbsp. of the dressing until well blended. Shape into 32 (1-inch) balls.
Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs and cook 8 min. or until browned, turning occasionally. Add bouillon, simmer 5 min. or until meatballs are cooked through (160°F).
3.Stir in sour cream, cook 30 sec. or until heated through but not simmering, stirring frequently.
Remove from heat. Sprinkle with cheese and cover. Let stand 5 min. or until cheese is melted.
Originally Submitted
2/28/2012
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