Ingredients
2 pounds lean ground beef
1/3 cup diced green bell pepper
1/3 cup diced onion
2 eggs
1 1/2 cups Italian-style dry bread crumbs
1/4 teaspoon ground black pepper
2 (10.75 ounce) cans condensed golden mushroom soup
1 cup sliced fresh mushrooms
1 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 teaspoons red wine
Directions
1. Preheat oven to 375 F.
2. In a large mixing bowl, combine ground beef, green pepper, onion, eggs, seasoned bread crumbs, and pepper. Mix thoroughly.
3. Shape the meat mixture into large meatballs about 2 inches in diameter. Place about 1 inch apart on a large, shallow baking sheet. Bake in a preheated oven for 30 minutes. While meatballs are baking, start the sauce.
4. In a 9×13 inch baking dish, mix the soup, mushrooms, sour cream, milk, garlic powder, Worcestershire sauce, and red wine.
5. When the meatballs have finished baking, remove them from the baking sheet and place them into the soup mixture. Stir in the meatballs to coat. Return to the preheated oven and bake for 20 to 30 minutes, or until sauce begins to bubble.