Ingredients for Basil Sour Cream Meatballs
- 1 cup bread crumbs
- 1/2 cup milk
- 1 large egg
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1 pound ground beef
- 1/2 pound ground pork
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 (6 ounce) can tomato paste
- 1/4 cup chopped fresh basil
- 1 cup sour cream
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How to Make Basil Sour Cream Meatballs
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1 cup of bread crumbs with 1/2 cup milk and 1 large egg. Let it sit for 5 minutes to absorb the liquid.
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Add 1/2 cup chopped onion and sauté until softened, about 5 minutes.
- In a large bowl, combine the bread mixture, sautéed onion, 1 pound ground beef, 1/2 pound ground pork, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Gently mix until just combined.
- Roll the mixture into 1 1/2-inch meatballs. Arrange them on a lightly greased wire rack placed over a baking sheet.
- Bake for 25 minutes, or until the meatballs are cooked through.
- While the meatballs are baking, prepare the sauce: Melt the remaining 2 tablespoons of butter in a large saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of beef broth, stirring until smooth. Bring to a simmer.
- Stir in 1 (6 ounce) can tomato paste and 1/4 cup chopped fresh basil. Reduce heat to low and remove from heat.
- Gently stir in 1 cup sour cream and the baked meatballs. Heat over medium-low heat, stirring constantly, until heated through (do not boil).
- Serve the meatballs over buttered pasta or as a first course in a chafing dish.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
4g
Fat
83g
Carbs
3g
