Preparation:
Season meat to taste with salt and pepper. Shape into 1 inch balls. Place in a 2 quart oblong dish. Cover with wax paper. Microwave at high (100%) until cooked through, 11 to 1 2 minutes, rearranging after half the cooking time. Drain. Set aside. Place butter in a 3 quart casserole, add onion, celery and green pepper. Cover. Microwave at high (1 00%) until tender, 5 to 6 minutes, stirring once during cooking time. Stir in soup, sour cream, peas, pimentos and mushrooms. Microwave at medium high (70%) until hot and bubbly, 5 to 6 minutes, stirring once during cooking time. Add meat balls to sauce. Spread mashed potatoes over the top. Sprinkle with paprika Microwave at medium high (70%) until potatoes are hot, 4 to 5 minutes. Makes 6 servings. |
