Meatballs In Sour Cream Sauce Recipes

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SWEDISH MEATBALLS IN SOUR CREAM SAUCE



Swedish Meatballs in Sour Cream Sauce image

Categories     Dressings and Sauces

Time 45m

Yield 12 (3 per serving)

Number Of Ingredients 13

lean ground beef
soft breadcrumbs (from 2 slices of bread)
dried minced onion
salt
black pepper
ground nutmeg
2% milk
large egg
butter
vegetable oil
condensed beef consommé
all purpose flour
Daisy Sour Cream

Steps:

  • Mix the ground beef, breadcrumbs, onion, salt, pepper, nutmeg, milk and egg in a large bowl until well-combined.
  • Form into 36 (1 1/4-inch) balls. Place on a cookie sheet.
  • Heat the butter and oil in a large nonstick skillet over medium heat. Add the meatballs, cooking in batches if necessary. Cook until browned on all sides, removing the browned meatballs to make room for additional meatballs.
  • Return all browned meatballs to the skillet and add 1 cup of the consommé. Cover and cook for 20 minutes or until all of the meatballs are completely cooked.
  • Remove to a serving bowl. Mix the flour with the remaining consommé. Add to the skillet and cook until bubbly, stirring frequently. Stir in the sour cream. Pour over the meatballs.

Nutrition Facts : Calories 191, Cholesterol 74, Protein 18, Sodium 439, Carbohydrate 5, Fat 10

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE



Swedish Meatballs with Sour Cream Sauce image

These meatballs are moist and delicious and the sour cream sauce is the BEST!

Provided by Elaine Benoit

Categories     Dinner

Time 35m

Number Of Ingredients 22

1 pound ground beef (grass-fed)
1/2 cup bread crumbs
1 egg
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all spice
1 1/2 tablespoons Worcestershire sauce
1 teaspoon tarragon ((dried))
1 teaspoon parsley ((dried))
1 tablespoon olive oil (to sauté meatballs)
3 tablespoons butter
3 tablespoons white flour
1 3/4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon parsley ((dried))
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup sour cream (3/4 to 1 cup - depending how thick you want it)

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

Nutrition Facts : ServingSize 3 meatballs, Calories 227 kcal, Carbohydrate 4 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 332 mg

SWEET AND SOUR MEATBALLS IN SAUCE



Sweet and Sour Meatballs in Sauce image

A family recipe (from my mother-in-law) for a unique twist on traditional meatballs. These are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice! I doubled the original sauce recipe. We love extra sauce, and this recipe will make a lot.

Provided by Rebekah Rose Hills

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 14

1 ½ pounds ground beef
2 eggs
1 ½ cups bread crumbs
¼ cup finely chopped onion
¾ cup milk
salt and ground black pepper to taste
2 cups ketchup
2 (8 ounce) cans tomato sauce
2 cups water
⅔ cup brown sugar
⅔ cup white sugar
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
  • Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
  • Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

Nutrition Facts : Calories 596.8 calories, Carbohydrate 84.8 g, Cholesterol 133.4 mg, Fat 17.5 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 6.5 g, Sodium 1620.8 mg, Sugar 62.9 g

SOUR CREAM MEATBALLS



Sour Cream Meatballs image

You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup dry bread crumbs
1/2 cup grated peeled potato
2 tablespoons finely chopped onion
2 tablespoons beaten egg
1/8 teaspoon garlic powder
1/4 teaspoon pepper, divided
1/2 pound lean ground beef
3/4 cup water
2/3 cup condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/3 cup canned mushroom stems and pieces, drained
4-1/2 teaspoons onion soup mix
Hot cooked egg noodles, optional

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.

Nutrition Facts :

MEATBALLS IN DILL CREAM SAUCE



Meatballs in Dill Cream Sauce image

My guests really like this recipe and want to know why it's so different from other meatball dishes they've had. I tell them it's the spices I use. I usually serve this as a main dish for lunch. I created this recipe myself "from scratch".

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 main-dish servings.

Number Of Ingredients 17

8 ounces lean ground beef (90% lean)
8 ounces lean ground pork
1 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
1-1/2 cups fresh bread crumbs
1/2 cup water
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups beef broth
2 tablespoons snipped fresh dill or 1 teaspoon dill weed
1/2 cup half-and-half cream
Cooked buttered wide egg noodles, optional

Steps:

  • In a bowl, combine the beef, pork, onion, seasonings, crumbs and water. Shape into 1-1/4-in. balls and place on a greased rack in a shallow baking pan. Bake at 400° for 20 minutes or until a thermometer reads 160°; drain. , Meanwhile, for sauce, melt butter in a large skillet. Blend in flour until smooth. Add broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Add dill and meatballs. Reduce heat to low; simmer, uncovered, for 15 minutes. , Stir in cream. Cook and stir for 15 minutes or until thickened. Serve with noodles if desired or as an appetizer.

Nutrition Facts : Calories 370 calories, Fat 22g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 833mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

MEATBALLS IN SOUR CREAM SAUCE



Meatballs in Sour Cream Sauce image

I just love to make these, and eat them too! It's such a simple main dish. Serve it over egg noodles or rice.

Provided by BlueHyacinth

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 cup soft breadcrumbs
1 egg, slightly beaten
1/4 cup grated parmesan cheese
1/4 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon oil
1 tablespoon paprika
1 medium onion, sliced
2 cups mushroom beef gravy or 2 cups beef gravy
1/2 cup sour cream

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 SAUCE



Meatballs and Sauce image

Meatballs marinated overnight in a savory sauce, then reheated just before your party!

Provided by Tom Quinlin

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 9h5m

Yield 20

Number Of Ingredients 4

5 pounds Italian meatballs
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup water
2 cups sour cream

Steps:

  • Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
  • Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

Nutrition Facts : Calories 427 calories, Carbohydrate 8.8 g, Cholesterol 97.9 mg, Fat 35.4 g, Fiber 2.7 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 961.8 mg, Sugar 0.9 g

MEATBALLS IN SOUR CREAM SAUCE OVER EGG NOODLES (MADE EASY)



Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy) image

Make and share this Meatballs in Sour Cream Sauce over Egg Noodles (Made Easy) recipe from Food.com.

Provided by The Spice Guru

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

2 -3 quarts water, lightly salted
8 -12 ounces wide egg noodles
15 -25 small cooked frozen meatballs
1 1/2 tablespoons water
1 tablespoon salted butter
1 tablespoon minced fresh parsley, divided
1/3 cup butter
1/3 cup flour
3 1/2 cups beef broth or 2 (14 1/2 ounce) cans beef broth
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley, divided
1/2 teaspoon granulated sugar
1 1/4 teaspoons paprika
1 teaspoon minced onion flakes (or 3/4 teaspoon onion powder)
1/2 teaspoon dill weed
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground allspice
1 (6 ounce) can mushrooms, drained (optional)
1 cup sour cream

Steps:

  • IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
  • WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
  • INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
  • WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
  • OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
  • STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
  • FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
  • FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
  • GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
  • SERVE and enjoy!

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