Sour Cream Meatballs
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 2 servings.
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.
Ingredients
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1/4 cup dry bread crumbs
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1/2 cup grated peeled potato
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2 tablespoons finely chopped onion
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2 tablespoons beaten egg
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1/8 teaspoon garlic powder
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1/4 teaspoon pepper, divided
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1/2 pound lean ground beef
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3/4 cup water
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2/3 cup condensed cream of mushroom soup, undiluted
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1/2 cup sour cream
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1/3 cup canned mushroom stems and pieces, drained
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4-1/2 teaspoons onion soup mix
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Hot cooked egg noodles, optional
Directions
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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.
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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.
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3.
Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.
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