Creamy Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
395 kcal
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Course
Main Course
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Cuisine
American
Creamy Meatballs
Description
This recipe uses ground beef mixed with finely chopped onion, breadcrumbs, allspice, salt, pepper, and part of the sour cream to bind and flavor the meatballs. After shaping and browning them, the meatballs are covered in a sauce made by mixing cream of mushroom soup and additional sour cream, along with a pinch of allspice for warmth. They are baked covered to allow cooking through while retaining moisture, then uncovered to brown the sauce slightly. This method provides a tender, juicy interior and a creamy, flavorful coating.
The microwave instructions offer an alternative cooking approach, precooking the meatballs before combining them with the sauce to finish under heat. This adds convenience without compromising the sauce's creaminess or meatballs' texture.
These meatballs can be served with rice, noodles, or mashed potatoes where the sauce can complement the starch. The creamy sauce enhances the savory meat flavor with mild spice notes from allspice.
Ingredients
- 1 pound ground beef
- 1/4 cup onion chopped
- 1/2 cup bread crumbs I use a good wheat bread run through a food processor to make medium-fine crumbs, soft
- 1 cup sour cream divided use
- 1 teaspoon salt a pinch
- 1 teaspoon black pepper a pinch
- 1/2 teaspoon allspice ground
- 3 tablespoons oil
- 10 ounces cream of mushroom soup
Instructions
- Combine meat, onion, allspice, bread crumbs, 1/4 cup sour cream, salt, and pepper. Mix; shape into meatballs about 2 inches in diameter and brown in oil and drain on paper towels. Combine the remaining sour cream and the mushroom soup and add just a pinch of ground allspice and mix well. Place meatballs in a baking dish and pour soup mixture over the meatballs. Cover and bake at 375 degrees for 20 minutes. Remove cover and bake 10 minutes longer.
- MICROWAVE DIRECTIONS: These work extremely well! Shape meat into meatballs and place in sprayed, microwave-safe dish, cover and cook on high for 10 minutes per pound, stopping at 5 minutes to turn meatballs over in juice. Let stand for a few minutes to reabsorb some of the juice. Remove the meatballs from the dish and mix the soup/sour cream sauce thoroughly with the juice. Return meatballs to the dish and pour some sauce over top. Cover and microwave about 8-10 minutes, or continue with oven directions. I use the microwave to precook the meatballs and the oven to finish them. Works great.
- OVEN DIRECTIONS: To pre-cook the meatballs in the oven, roll them into the size and shape you want, place on a foil-lined cookie sheet and bake for about 20-25 minutes at 350 degrees, then place them in a casserole dish with the sauce and bake at 375 degrees for 20 minutes covered, then uncover and bake 10 minutes longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 75mg | 25% |
| Sodium | 482mg | 20% |
| Potassium | 345mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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