- Yield : 24
- Servings : 6
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
Tender and delicious meatballs in a savory gravy sauce. These meatballs go great over white rice for an easy meal, or as an appetizer when entertaining. Makes about 24 meatballs.
- 1 pound lean beef/pork/veal mixture (meatloaf mix)
- 1 sleeve Hint of Salt Ritz Crackers (about 34 crackers), finely crumbled
- 1 medium onion, minced
- 1/3 cup 2% milk
- 1 tablespoons no-salt butter
- 2 tablespoons olive oil, divided.
- 1 egg
- 1/2 teaspoon pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 pinch allspice
- 3 tablespoons all-purpose flour
- 1/3 cup sour cream
- 1 cup Low Sodium Chicken Broth
Place the crackers in a medium mixing bowl with the milk and combine. Set aside.
Heat butter and 1 tablespoon olive oil in a large skillet. Add onions and saute until translucent. Remove from heat. Scoop the onions out of the skillet and add to the mixing bowl.
Add the meat, egg, pepper, nutmeg, and allspice to the bowl with onions, milk, and crackers. Mix together until well-combined.
Using a tablespoon, scoop out equal portions of the meat mixture. Roll each scoop into a ball by rolling in the palm of your hands. Place on a cookie sheet or other large pan until ready to cook.
Return the skillet to medium heat. Place a batch of meatballs in the saute pan. Turn to brown on all sides and continue to saute until cooked all the way through. Remove each batch from the pan and set aside. Start another batch, continuing until all of the meatballs are cooked, and setting them aside once done.
Add another tablespoon of olive oil to skillet pan. Once warm, add flour and stir for about 1 minute to cook.
Slowly add chicken broth to saute pan. Stir constantly until sauce thickens. Add sour cream and stir until warm. Return meatballs to pan and stir to coat. Remove from heat. Serve immediately.
Average Member Rating
(3.9 / 5)
22 people rated this recipe
This information is per serving.
Total Fat26.9 g
Saturated Fat8.8 g