1/2cup soft bread crumbs (I use a good wheat bread run through a food processor to make medium-fine crumbs)
1cup sour cream divided use
1teaspoon salt and a pinch pepper
1/2teaspoon ground allspice
10ounces cream of mushroom soup
Combine meat, onion, allspice, bread crumbs, 1/4 cup sour cream, salt, and pepper. Mix; shape into meatballs about 2 inches in diameter and brown in oil and drain on paper towels. Combine the remaining sour cream and the mushroom soup and add just a pinch of ground allspice and mix well. Place meatballs in a baking dish and pour soup mixture over the meatballs. Cover and bake at 375 degrees for 20 minutes. Remove cover and bake 10 minutes longer.
MICROWAVE DIRECTIONS: These work extremely well! Shape meat into meatballs and place in sprayed, microwave-safe dish, cover and cook on high for 10 minutes per pound, stopping at 5 minutes to turn meatballs over in juice. Let stand for a few minutes to reabsorb some of the juice. Remove the meatballs from the dish and mix the soup/sour cream sauce thoroughly with the juice. Return meatballs to the dish and pour some sauce over top. Cover and microwave about 8-10 minutes, or continue with oven directions. I use the microwave to precook the meatballs and the oven to finish them. Works great.
OVEN DIRECTIONS: To pre-cook the meatballs in the oven, roll them into the size and shape you want, place on a foil-lined cookie sheet and bake for about 20-25 minutes at 350 degrees, then place them in a casserole dish with the sauce and bake at 375 degrees for 20 minutes covered, then uncover and bake 10 minutes longer.