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
1 cup crushed corn chips
1 cup milk
1 clove garlic, minced
3 tablespoons snipped parsley
2 pounds ground beef
3 tablespoons butter or margarine
1 cup fresh or frozen chopped onion
2 tablespoons all purpose flour
1 10 1/2 ounce can condensed beef broth
1 teaspoon Worcestershire sauce
1 cup dairy sour cream
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.
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