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Ingredients
| white bread: 3 slices (crumbled) |
| 2% milk: 1/4 cup |
| eggs: 1 (beaten) |
| salted butter: 5 Tbl (divided) |
| onions (chopped): 1/2 cup (chopped) |
| ground beef: 1 lb |
| ground pork: 1 lb |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| garlic: 1 clove (crushed) |
| all-purpose flour (unsifted): 1/4 cup |
| soup - beef broth: 2 cups |
| canned tomato paste: 1 tsp |
| dried basil (ground): 1 Tbl |
| sour cream: 8 oz |
Basil Sour Cream Meatballs
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350 degrees.
- Place bread in small bowl and combine with milk and egg to soak up moisture.
- In a small saucepan, melt 2 tablespoons of the butter; saute the onion until tender.
- In a large bowl, combine the bread mixture with the onion, beef, pork, salt, pepper, and nutmeg and mix well.
- Shape into 1 1/2 inch meatballs and arrange on a lightly greased broiler rack.
- Bake 25 minutes or until cooked through.
- In a large saucepan, melt the remaining butter and saute the garlic for 1 minute. Add the flour, stirring well.
- Cook 1 minute. Gradually add the broth, stirring until smooth; bring to a boil and stir in the tomato paste and basil. Remove from heat; gently stir in the sour cream and meatballs.
- Place over medium heat, stirring constantly, just until heated.
- Serve over buttered pasta or in a chafing dish as a first course.