Meatballs in Dilly Sauce

Ingredients

1 pound lean ground beef
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup fine dry bread crumbs
1 tablespoon minced onion
2 tablespoons water
2 tablespoons Roberts Margarine, melted
1 can (lO 3/4 ounce) cream of mushroom soup
1 beef bouillon cube
1/2 cup boiling water
1 teaspoon dill weed
1 teaspoon garlic powder
1 tablespoon chili sauce
3/4 cup Roberts Sour Cream
3 cups hot cooked rice

Preparation

Combine ground beef, 1 teaspoon salt, 1/4 teaspoon pepper, bread crumbs, minced onion and 2 tablespoons water. Shape into 1 inch balls. Brown in margarine. Add soup, bouillon cube, boiling water and dill weed; simmer, covered, for 10 minutes. Add garlic powder and chili sauce; cook 2 minutes longer. Stir in sour cream and remaining salt and pepper. Heat thoroughly. Serve over cooked rice.

Yield: 4 to 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.