Stove Top Meatballs In Sour Cream Sauce

When my Grandmother was alive we use to have Swedish meatballs every Christmas. This week I was really in the mood for meatballs, but was without her recipe until my mom returned to town. Since I didn't want to wait the extra day, I decided to try and come up with my own recipe. Meatballs are easy to make, but require a little care when prepared stove top- not a set it and forget it dish. I loved how this recipe turned out! I restarted my gravy once because it started out a little too lumpy for my liking- oops!

Today is Packer day!! We are headed to my parents house to for the game and dinner. Have a great Sunday Funday!

1/2 lb lean ground beef
1/2 lb ground pork
1 egg
1/4 bread crumbs (we use gluten free)
1 Tbl Worcestershire Sauce
1 Tbl fat free half & half
3/4 cup beef stock
2 1/2 Tbl reduced fat sour cream
3 Tbl butter, divided
1/8 cup olive oil
1/2 Tbl flour (we use gluten free)
1/4 tsp salt
1 tsp black pepper
1/4 tsp onion powder

Place beef and pork into a large bowl. Add egg, bread crumbs, Worcestershire, half & half, salt, pepper, and onion powder. Mix gently with hands until everything in evenly incorporated into the meat. Roll golf ball sized meat balls and place on a plate (This should make 16 good sized meatballs).

In a large skillet, melt 1 Tbl of butter with the olive oil over medium heat. Place meatballs in the skillet and allow them to cook turning to prevent burning until they are no longer pink in the middle.  Once the meatballs have finished cooking, remove them from the skillet and place them on a paper towel lined plate.

Drain oil from the skillet and place it back on the burner. Add 2 Tbl of butter to the skillet. Once they have melted stir in the flour. Slowly add the beef stock 1/4 up at a time while stirring constantly. Allow sauce to cook over the heat from 1-2 minutes. Remove the sauce from the heat and stir in the sour cream.

Add meatballs to skillet and toss in the sauce. Serve over mashed potatoes, rice, or noodles.

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