Looking for an elegant dinner? Try Meatballs in Sour Cream Basil Sauce. You can prepare these meatballs in advance, refrigerate and cook just prior to serving. When you bake these meatballs, they retain their shape and then you simply add them to the sour cream sauce. They are fantastic served over rice or pasta, if desired. They are also terrific as an appetizer, simply make the meatballs smaller and serve buffet style in a chafing dish.
Meatballs in Sour Cream Basil Sauce
2015-09-29 13:38:24
Serves 4
Ingredients
- 2 slices of bread, crumbled
- 3 tablespoons milk
- 1 egg, beaten
- 5 tablespoons butter, divided
- 1/2 cup onion, chopped
- 1 pound ground beef, pork and veal combined
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups beef broth
- 1 teaspoon tomato paste
- 1 tablespoon basil leaves, minced
- 8 ounces sour cream
Instructions
- Preheat oven to 350. Place bread in a medium bowl, combine with the milk and egg. In a small sauce pan melt 2 tablespoons of the butter; saute onion until transparent. Combine bread mixture with meat, onion, salt, pepper and nutmeg. Shape into 1 1/2 inch meatballs, place on baking sheet. Bake 25 - 30 minutes.
- In a large saucepan melt remaining butter, saute garlic (do not let it brown), add flour. Cook 1 minute, stirring constantly. Stir in tomato paste, gradually add broth. Stir until smooth and has become thick and creamy. Add basil. Remove from heat and add sour cream. Slowly add meatballs. Slowly cook over medium heat until heated through. Serve over buttered pasta or rice, if desired.
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