Prep: 10 minutes | Total: 35 minutes1lb. lean ground beef
10 Saltine crackers, crushed (about 1/2 cup)
1/4 cup Italian dressing, divided
1 beef bouillon cube, dissolved in 1/2 cup boiling water (I just used some beef broth)
1/2 cup sour cream
1 cup shredded cheddar cheese
Mix meat, crackers and half of the dressing until well blended. Shape into 23 (1-inch) meatballs.
Heat remaining dressing in nonstick skillet on medium-high heat. Add meatballs; cook 8 minutes or until browned, turning occasionally. Add bouillon; simmer 5 minutes. or until meatballs are cooked through.
Stir in sour cream; cook 30 seconds or until heated through but not simmering, stirring frequently. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese melts.
Makes 4 servings, 1/4 recipe each.
3 comments:
Patti- Do you think I could use Ritz crackers instead of saltines?
Ritz crackers should work fine for this one.
Yummy! everyone at my house liked it to!
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