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Ingredients
- 1-1/2 cups soft bread crumbs
- 1/2 cup evaporated milk
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef
- 2 large eggs, lightly beaten
- 1 tablespoon grated onion
- 1 tablespoon minced fresh parsley
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter
- Sour Cream Sauce:
- 1 beef bouillon cube
- 1/2 cup boiling water
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 teaspoon soy sauce
- 1 cup sour cream
- Optional: Mashed potatoes, hot cooked pasta or hot cooked rice, and additional minced parsley
Directions
- 1. Preheat oven to 325°. In a small bowl, combine bread crumbs and milk. Let soak for 5 minutes.
- 2. In a separate bowl, combine pork, veal, beef, egg, onion, parsley, salt, paprika, garlic powder and pepper. Add soaked bread crumbs, mix lightly but thoroughly.
- 3. With wet hands, shape meat mixture into 1-1/2-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 30-35 minutes.
- 4. In a small bowl, dissolve bouillon in boiling water. In a large saucepan, combine soup, bouillon mix and soy sauce until heated through. Remove from heat and stir in sour cream; serve with meatballs. If desired, serve meatballs and sauce over mashed potatoes, pasta or rice, and top with additional parsley.
Nutrition Facts
6 meatballs with 5 tablespoons sauce: 319 calories, 22g fat (10g saturated fat), 135mg cholesterol, 928mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 19g protein.
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