Meatballs in Sour Cream Sauce
Transform your dinner table into a comforting haven with this recipe for Meatballs in Sour Cream Sauce—a hearty, flavor-packed dish that's both indulgent and easy to make. These tender, golden-browned meatballs, crafted from a savory blend of ground beef, pork, breadcrumbs, Parmesan cheese, and aromatic garlic, are elevated to new heights when bathed in a luxurious sour cream and Dijon mustard sauce. The sauce, thickened with a buttery roux and enriched with beef broth, delivers a creamy, velvety finish that's perfect for draping over egg noodles, mashed potatoes, or fluffy white rice. Ready in under an hour, this recipe is ideal for a cozy family dinner or even a special occasion, with the optional garnish of fresh parsley adding a touch of elegance. Comfort food never tasted so good—or looked so inviting!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 80 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Beef broth
- 200 grams Sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix thoroughly with your hands until well combined.
Shape the mixture into meatballs, about the size of a golf ball. You should have around 18-20 meatballs.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides, about 6-8 minutes. Remove the browned meatballs and set aside.
In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the beef broth, ensuring no lumps form. Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Reduce the heat to low and whisk in the sour cream and Dijon mustard. Stir until the sauce is smooth and creamy.
Return the browned meatballs to the skillet, making sure they are fully submerged in the sauce. Cover and let them simmer gently for 15-20 minutes, or until cooked through.
Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Garnish with chopped parsley before serving, if desired. Serve hot over egg noodles, mashed potatoes, or rice.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 85% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 536 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
