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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
2 lbs lean ground beef |
8 ounces light sour cream |
1 1/4 ounces onion soup mix (such as 1 envelope lipton onion soup mix) |
1 1/2 cups whole wheat bread crumbs |
1 egg, slightly beaten |
1/3 cup flour (whole wheat flour can be used) |
1 teaspoon paprika |
1/4 cup light butter |
10 3/4 ounces reduced-fat cream of chicken soup (or one can) |
3/4 cup skim milk |
Directions:
1. Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
2. Form meat mixture into balls.
3. Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
4. Heat butter and brown meatballs on all sides.
5. Blend soup and milk, and pour over the meatballs.
6. Cover and simmer for 20 minutes.
7. Serve over whole wheat egg noodles or brown rice.
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