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Sour Cream Meatballs Recipe

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This recipe for Sour Cream Meatballs is from The Catt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs:
1 lb. ground beef
1 egg
1/2 c. breadcrumbs
1 tbls. Worcestershire sauce
1/2 tsp. salt (optional)
Dash of pepper

Sauce for meatballs:
2 T all purpose flour
2 T butter
1/4 teaspoon salt
dash of pepper
1/2 c milk or half and half
1/2 c beef broth
1 c sour cream
1 can of sliced mushrooms (2 1/2 oz), drained or fresh mushrooms, sautéed
Directions:
Directions:
Mix together meatball ingredients. Shape into 1 1/2 inch meatballs. Place meatballs around the edge of a 9" microwaveable pie plate. Cover with wax paper. Microwave on High (100%) for 6 -8 minutes or until no longer pink. Do not overcook. Remove meatballs from pie plate. For sauce, melt butter in sauce pan. Stir flour into melted butter until smooth. Add salt and pepper. Gradually stir in milk and beef broth. Cook until thickened. Stir in sour cream. Add meatballs and mushrooms. Cook until heated through.
Serve with rice, noodles or mashed potatoes.
Number Of Servings:
Number Of Servings:
About 12 meatballs
Personal Notes:
Personal Notes:
From the 1979 TAPPAN microwave cooking guide - cooking times may vary.

 

 

 

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