Basil Sour Cream Meatballs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Tampa Treasures which I believe is a Junior League Cookbook. Ingredients:
3 slices bread, crumbled |
1/4 cup milk |
1 egg, beaten |
5 tablespoons butter, divided |
1/2 cup onion, chopped |
1 lb ground beef |
1 lb ground pork |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon nutmeg |
1 garlic clove, crushed |
1/4 cup all-purpose flour |
2 cups beef broth |
1 teaspoon tomato paste |
1 tablespoon dried basil |
8 ounces sour cream |
Directions:
1. Preheat oven to 350 degrees.
2. Place bread in small bowl and combine with milk and egg to soak up moisture.
3. In a small saucepan, melt 2 tablespoons of the butter; saute the onion until tender.
4. In a large bowl, combine the bread mixture with the onion, beef, pork, salt, pepper, and nutmeg and mix well.
5. Shape into 1 1/2 inch meatballs and arrange on a lightly greased broiler rack.
6. Bake 25 minutes or until cooked through.
7. In a large saucepan, melt the remaining butter and saute the garlic for 1 minute. Add the flour, stirring well.
8. Cook 1 minute. Gradually add the broth, stirring until smooth; bring to a boil and stir in the tomato paste and basil. Remove from heat; gently stir in the sour cream and meatballs.
9. Place over medium heat, stirring constantly, just until heated.
10. Serve over buttered pasta or in a chafing dish as a first course.
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