SWEDISH MEATBALLS IN SOUR CREAM SAUCE
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
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
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
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
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
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
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
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
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
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
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 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
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)
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
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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