Sour Cream Meatballs Recipe
Sour Cream Meatballs Recipe photo by Taste of Home
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Sour Cream Meatballs Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

8 each: 296 calories, 13g fat (6g saturated fat), 135mg cholesterol, 1050mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 22g protein.


  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired. Yield: 2 servings.
Originally published as Sour Cream Meatballs in Cooking for 2 Winter 2008, p54

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Patty V User ID: 8949639 255117
Reviewed Oct. 7, 2016

"Very yummy! A bit like stroganoff. I may consider frying the meatballs first as they were a little soft for my taste but still very good. This recipe made enough for leftovers."

u006264 User ID: 5723235 160974
Reviewed Dec. 31, 2010

"Provided enough for two meals for my wife and I. It is in our recipe box so we can make it again. Very easy to make."

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