1 lb. ground beef
1 (10 1/2 oz.) cream of mushroom soup
1/4 tsp. pepper
1 c. dairy sour cream
1/2 c. oil
1 c. chopped onion
1 tsp. salt
1 (17 oz.) can sweet peas
1 (7 oz.) pkg. macaroni

Preheat oven to 350 degrees. Cook macaroni, according to directions. Drain, combine ground beef, onion and seasoning and shape into 16 meatballs. Brown meatballs in oil, turning to brown all sides. Stir in soup, cover and simmer 10 minutes. Remove from heat, stir in sour cream, macaroni and sweet peas. Put into greased 2 quart casserole. Bake 45 minutes. 8 servings.