Sour Cream Meatballs Recipe
Sour Cream Meatballs is one of my favorites and often finds a place in my party menu. The flavors of corn chips, sour cream, condensed beef broth and seasonings make this Sour Cream Meatballs taste yum. Just give this rich tasting delicacy a try.
Ingredients
| Corn chips | 1 Cup (16 tbs), crushed | |
| Milk | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Snipped parsley | 3 Tablespoon | |
| Ground beef | 2 Pound | |
| Butter/Margarine | 3 Tablespoon | |
| Chopped onion | 1 Cup (16 tbs), frozen | |
| All purpose flour | 2 Tablespoon | |
| Beef broth | 1 10 1/2 Ounce, condensed | |
| Worcestershire sauce | 1 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) |
Directions
Advance preparation:
Mix first 4 ingredients, 1 teaspoon salt, and 1/8 teaspoon pepper.
Mix in beef.
Shape into sixty 1 inch balls.
Bake in large, shallow baking pan at 375° for 20 minutes; shake pan often to turn meatballs.
Cover; chill.
In 3 quart saucepan melt butter.
Add onion; cook till tender.
Blend in flour.
Add broth, Worcestershire, and 1/2 cup water.
Cook and stir till bubbly.
Cover; refrigerate up to 24 hours.
Before serving:
Heat sauce.
Add meatballs; heat through.
Stir in sour cream.
Heat through (do not boil).
Serves 6 to 8.
Mix first 4 ingredients, 1 teaspoon salt, and 1/8 teaspoon pepper.
Mix in beef.
Shape into sixty 1 inch balls.
Bake in large, shallow baking pan at 375° for 20 minutes; shake pan often to turn meatballs.
Cover; chill.
In 3 quart saucepan melt butter.
Add onion; cook till tender.
Blend in flour.
Add broth, Worcestershire, and 1/2 cup water.
Cook and stir till bubbly.
Cover; refrigerate up to 24 hours.
Before serving:
Heat sauce.
Add meatballs; heat through.
Stir in sour cream.
Heat through (do not boil).
Serves 6 to 8.
Chef
