And if you were to think that January is the time for resolving to lose weight and make healthy choices, you would be,
very very WRONG.
Because today we're going to make one of the least healthy party appetizers I've ever encountered.
This recipe is from my mom, who used to make it to take to parties where you would bring an appetizer or a dessert and a wine that paired well with it and then everyone would sample all the wines and all the appetizers.
Mom never invited me to those parties.
Probably something to do with me being underage.
But really if I had gone I would have sat in a corner eating all of these meatballs instead of drinking wine.
Anyway here is how they work:
Step 12: Place the pan lid you have to use on your crock pot (because you broke the actual crock pot lid several months ago) on top and turn on high for a couple of hours or until you have to leave for your party. Everything's fully cooked at this point, it just needs to get nice and hot.
My mother tells me this pairs well with a Merlot but I've decided to give up on actually trying to pair it with a wine like an adult. Because when Kurt and I were out to breakfast this morning we found this:
Isn't it so adorable? We're going to put it in sprite or ginger ale to drink. I'm excited.
Anyway, if anyone wants it, here is the actual original recipe from my mother who apparently bothers to measure her spices. Be like her. Not like me.
½ cup sour cream
2 tsp. grated Parmesan or Romano cheese
2 tsp. pepper
1 tsp. salt
½ tsp. garlic powder
1 tsp. dry bread crumbs
1 ½ lb. ground beef
In a bowl, combine sour cream and Parmesan cheese. Add pepper, salt, garlic powder and bread crumbs. Crumble meat over mixture and mix well. Shape into 1-inch balls. Place in greased 10 x 15 inch baking pan. Bake at 350 degrees F for 20 to 25 minutes or until no longer pink. Transfer to a slow cooker.
1 cup sour cream
1 (10.75 oz.) can cream of mushroom soup, undiluted
2 tsp. dill weed
½ tsp. sugar
½ tsp. pepper
¼ tsp. garlic powder
Combine sauce ingredients and pour over meatballs in slow cooker. Cover and cook on high for 2 hours or until heated through. Serve as an appetizer, or over noodles for a main course.