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Sour Cream Meatballs

 Sour Cream Meatballs
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.
2 ServingsPrep: 20 min. Bake: 30 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Sour Cream Meatballs (continued)

Directions (continued)

  • 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.