The game is about to start and you have some hungry viewers! That’s when Smothered Sunday Meatballs make for the perfect meal to have on hand! These flavorful meatballs quickly come together with seasoned ground beef that includes a little sharp parmesan cheese, and then are simmered in a creamy, beefy mushroom sauce in your slow cooker to kick things off! Smothered Sunday Meatballs will be your go-to for delicious, all-day grazing the whole team will love. It’s definitely a score!
Ingredients
For the meatballs:
- 1/2 cup sour cream
- 2 teaspoons parmesan or Romano cheese, grated
- 2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon dry breadcrumbs
- 1/2 teaspoon garlic powder
- 1 1/2 pounds ground beef
For the sauce:
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 2 teaspoons dillweed, plus more, to taste, for garnish
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a wire rack and place it in the middle of a rimmed 18×26-inch baking sheet.
Step 3 -In a large bowl, add 1/2 cup of the sour cream and the parmesan cheese and stir to combine.
Step 4 -Add 2 teaspoons of the black pepper, the salt, the breadcrumbs, and 1/2 teaspoon of the garlic powder to the sour cream-parmesan mixture and stir to combine.
Step 5 -By hand, crumble the ground beef into the sour cream mixture and mix thoroughly but gently.
Step 6 -By hand, gently shape the beef mixture into 1-inch balls.
Step 7 -In a single layer, evenly place the meatballs on the prepared wire rack on the baking sheet.
Step 8 -Bake until the beef is no longer pink, but isn’t quite cooked through yet, about 20-25 minutes. Drain and discard any liquid.
Step 9 -In a clean large bowl, add the cream of mushroom soup, the remaining sour cream, 2 teaspoons of the dillweed, the granulated sugar, the remaining black pepper, and the remaining garlic powder and whisk to combine.
Step 10 -In a 1 1/2-quart slow cooker, add the meatballs.
Step 11 -Evenly pour the sauce mixture over the meatballs and lightly stir to combine.
Step 12 -Cover the slow cooker and cook until heated through and the beef reaches an internal temperature of 145 degrees F, about 2-3 hours on the high setting.
Step 13 -Serve garnished with the extra dillweed.
