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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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One of my favorites, most of the prep time is just refrigeration. Due to a review of my enchilada recipe, I must say if you are on a low fat diet, this is not for you. You can however sub low fat sour cream of course, and use lean beef which makes it a bit better. I've done it both ways and it's great. Ingredients:
4 slices whole wheat bread |
1 cup heavy cream |
3 tablespoons margarine |
1 medium onion, finely chopped |
1 teaspoon chives, very finely chopped |
1 1/2 lbs ground beef |
2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground allspice |
1 cup beef broth |
1 cup sour cream |
2 tablespoons flour |
Directions:
1. Crumble bread slices as much as possible (use a blender or whatever works for you).
2. Take 1 1/2 cups worth of the bread crumbs and mix with the cream in a medium bowl.
3. Allow to stand 10-15 minutes.
4. Using 1 tbsp margarine, saute onion with chives about 10 minutes, or until onion is wilted.
5. To bread crumb mix, add onions and chives, beef, salt, pepper and allspice and mix thoroughly.
6. Cover and refrigerate 1 1/2- 3 hours.
7. Remove meat mixture from refrigerator and form into small balls.
8. (I get roughly 40 from this recipe, of course size is up to you).
9. Melt 2 tbsp butter in a frying pan and add meatballs.
10. Cook until done in the middle, and nicely browned on the outside (15-20 minutes over medium/high heat).
11. Remove from pan and place on paper towel.
12. Drain off about half the drippings, removing any large bits.
13. Return pan to medium-high heat and add broth.
14. Bring to a boil, then reduce heat to low.
15. Add sour cream and flour to broth, and mix well.
16. Allow this to cook about 10 minutes, just below boiling.
17. Add the meatballs to the gravy and allow to cook about 5 more minutes.
18. Serve either over egg noodles or mashed potatoes if a main course, otherwise they are great alone.
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