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
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.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 13 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.
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.
Time 40m Yield 6 servings. Number Of Ingredients 18 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.
Time 1h10m Yield 8 Number Of Ingredients 24 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.
More about “meatballs in sour cream gravy recipes”
Time 1h Yield 4 Number Of Ingredients 9 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.
