SOUR CREAM MEATBALLS
Another family recipe I've tweaked to make a bit healthier :) These are dense hearty meatballs that are delicious served over whole wheat egg noodles or brown rice. I often cut the amount of butter in half and add a bit of olive oil to lighten it up a bit. It's one of my kid's favorites.
Provided by melissahaley29
Categories Meat
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
- Form meat mixture into balls.
- Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
- Heat butter and brown meatballs on all sides.
- Blend soup and milk, and pour over the meatballs.
- Cover and simmer for 20 minutes.
- Serve over whole wheat egg noodles or brown rice.
Nutrition Facts : Calories 574.4, Fat 28.2, SaturatedFat 12.8, Cholesterol 157.9, Sodium 977, Carbohydrate 39.7, Fiber 4.6, Sugar 4.5, Protein 40.9
SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP
Easy and tasty with noodles or mashed potatoes. I received this recipe about 40 yrs. ago from my neighbor and we made 1500 meatballs for a bazaar and they went over very well.
Provided by dellyjoe
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
- Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.
Nutrition Facts : Calories 489.4, Fat 32.3, SaturatedFat 13.7, Cholesterol 164.2, Sodium 1073.3, Carbohydrate 21.6, Fiber 1.2, Sugar 3.1, Protein 26.6
CHICKEN SOUP WITH GROUND CHICKEN MEATBALLS
Try Chuck Hughes' comforting chicken meatball soup packed with great flavor.
Provided by Chuck Hughes
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 63
Steps:
- For the chicken stock: In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
- For the chicken meatballs: Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
- Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
- For the soup: In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.
- For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
- Preheat the oven to 350 degrees F.
- In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
- For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
- For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
- In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
- To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
SIMPLE SWEDISH MEATBALLS
When my husband packs these saucy slow-cooked meatballs in his lunch, all his work buddies wish they had their own! It's comfort food at its easiest. - Christina Logan, Gun Barrel City, Texas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.
Nutrition Facts : Calories 295 calories, Fat 22g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1045mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
THE QUICKEST SWEDISH MEATBALL RECIPE
My mother who is Swedish hates when I make this quick dish (she spends all day making Swedish Meatballs) but all the girls at work love it and always ask me to make it. I don't tell them how quick it is. Sometimes I do make my own meatballs and then throw them into the crock pot for this very quick and delicious dish.
Provided by deb k
Categories Meat
Time 5h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place all ingredients in a crock pot.
- Cook on low for at least 5 hours.
Nutrition Facts : Calories 98.7, Fat 8.3, SaturatedFat 3.6, Cholesterol 12.4, Sodium 514, Carbohydrate 4.8, Sugar 1.8, Protein 1.6
SOUR CREAM MEATBALLS
You'll enjoy these tender meatballs draped in a creamy mushroom gravy. "I came across this recipe about 20 years ago at a church function," says Darlene Komant of Ardrossan, Alberta.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.
Nutrition Facts :
BEST EVER SWEET & SOUR CHICKEN MEATBALLS
This is a incredible recipe! It is a restaurant style recipe and although the long list of ingredients looks quite long, I promise you, it is easy to make and wonderful! 8)
Provided by OceanIvy
Categories Chicken
Time 40m
Yield 12 meatballs
Number Of Ingredients 19
Steps:
- Heat olive oil in large skillet; add onion, green pepper and carrot. Cook 5 minutes until onion is softened.
- Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
- Simmer 10 minutes or until vegetables are tender.
- While that's cooking, soak bread in milk in large bowl until milk is absorbed.
- Mix together with chicken, zucchini, egg, salt, pepper and garlic powder.
- Shape 12 meatballs, approx 2 tablespoons mixture each.
- Drop meatballs into the simmering sauce, cook 15 minutes or until cooked through.
- Turn over once during cooking; remove from heat and stir in rice.
- Cover and let stand 5 minutes.
- Fluff rice with fork before serving.
SAUCY MEATBALLS
This is one of my adopted Zaar recipes. I suggest using Basic Meatballs recipe #8060 for the meatballs listed in this recipe as it is almost identical to the recipe that I use. I would also suggest serving this over noodles with a salad and crusty rolls for an easy no-fuss meal that will come together quickly.
Provided by Dreamgoddess
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the Basic Meatball recipe.
- Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally.
- Reduce the heat; cover and simmer for 15 minutes.
- Stir in the sour cream, cover and heat for 2 to 3 minutes.
- Sprinkle with the parsley and serve.
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