Sour Cream Meatballs Recipe

Sour Cream Meatballs Recipe photo by Taste of Home

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You’ll enjoy these tender meatballs draped in a creamy mushroom gravy. “I came across this recipe about 20 years ago at a church function,” says Darlene Komant of Ardrossan, Alberta.

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Sour Cream Meatballs Recipe

Prep: 20 min. Bake: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

1/4 cup dry bread crumbs
1/2 cup grated peeled potato
2 tablespoons finely chopped onion
2 tablespoons beaten egg
1/8 teaspoon garlic powder
1/4 teaspoon pepper, divided
1/2 pound lean ground beef
3/4 cup water
2/3 cup condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/3 cup canned mushroom stems and pieces, drained
4-1/2 teaspoons onion soup mix
Hot cooked egg noodles, optional

Directions

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. Yield: 2 servings.

Nutritional Facts 8 meatballs with 3/4 cup sauce (prepared with reduced-sodium soup mix, reduced-fat reduced-sodium soup and reduced-fat sour cream; calculated without noodles) equals 296 calories, 13 g fat (6 g saturated fat), 135 mg cholesterol, 1,050 mg sodium, 22 g carbohydrate, 1 g fiber, 22 g protein.

Originally published as Sour Cream Meatballs in Cooking for 2 Winter 2008, p54