Sour Cream Meatballs

Sour Cream Meatballs

Comments: Serve really hot.
Servings: 6
Ingredients Preparation

4 tablespoons [60 g] butter
1/4 cup [60 mL] chopped onion
1 pound [454 g] ground beef
4 1/2 ounces [127.5 g] ground pork
1 egg
1 cup [250 mL] sour cream
1/2 cup [125 mL] white part of bread dices
1/8 teaspoon [0.5 mL] allspice
1/4 teaspoon [1 mL] pepper
3 cups [750 mL] water
1 tablespoon [15 mL] beef or chicken broth concentrate powder
2 tablespoons [17.5 g] flour



Preheat oven to 350°F [180°C].
Melt 2 tablespoons [30 g] of the butter into a large frypan.
Soften chopped onion stirring over low heat for 4 minutes.
Remove from heat before adding ground beef and pork; mix.
Into a bowl, mix together egg and 1/2 cup [125 mL] of the sour cream.
Mix in bread dices stirring until well soaked.
Mix ground meats mixture along with allspice and pepper, until well blended.
Shape mixture into balls using 1 tablespoon [15 mL] mixture for each ball.
Heat remaining butter in frypan; brown meatballs on all sides stirring.
Transfer meatballs into a baking dish.
Bring water and beef or chicken broth concentrate powder to a boil.
Pour over meatballs.
Cover and bake into preheated oven for 15 minutes.
Remove meatballs from broth; set aside.
Strain cooking broth into a casserole.
Mix in flour and remaining sour cream.
Pour in hot broth; bring to a boil, whippping.
Add reserved meatballs; mix delicately until well coated.
Cover and bake into preheated oven for 10 minutes more, until meatballs are really hot, before serving.