Meatballs In Sour Cream Gravy Recipes

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE

Steps:

• Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
• Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
• Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
• Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
• Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
• If you are putting these on zoodles - you can make them before starting the recipe
• Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
• Plate zoodles
• (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
• Serve
• Eat
• Enjoy

SOUR CREAM MEATBALLS

Steps:

• In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

MEATBALLS IN HUNGARIAN SOUR CREAM GRAVY

Steps:

• In a dutch oven, cook onion in olive oil until starting to soften.
• Stir in garlic, cook for 30 seconds.
• Add 3 cups water.
• Stir in soup mix,paprika,soup base and Worcestershire sauce.
• Add frozen meatballs.
• Heat on medium high heat until meatballs are heated through. about 15 minutes.
• Stir in parsley, sour cream and mushrooms.
• Mix cornstarch with 1/4 cup water in a small bowl.
• Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
• Remove from heat.
• Serve with mashed potatoes or buttered noodles.

MEATBALLS IN SOUR CREAM SAUCE

Steps:

• In a large bowl, combine beef, bread crumbs, egg, parmesan cheese, milk, onion powder, garlic salt and pepper.
• Form into 20 meatballs.
• In a large skillet, brown meatballs in oil; drain excess fat.
• Sprinkle meatballs with paprika; add onion.
• Cover; cook over low heat for 10 minutes.
• In a medium bowl, combine gravy and sour cream; pour over meatballs; heat slowly, basting meatballs frequently.
• DO NOT BOIL.
• When sauce is heated through, serve over egg noodles.

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.