Recipe by Kevin Young
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.
- 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 See How It's Made
- Crumble bread slices as much as possible (use a blender or whatever works for you).
- Take 1 1/2 cups worth of the bread crumbs and mix with the cream in a medium bowl.
- Allow to stand 10-15 minutes.
- Using 1 tbsp margarine, saute onion with chives about 10 minutes, or until onion is wilted.
- To bread crumb mix, add onions and chives, beef, salt, pepper and allspice and mix thoroughly.
- Cover and refrigerate 1 1/2- 3 hours.
- Remove meat mixture from refrigerator and form into small balls.
- (I get roughly 40 from this recipe, of course size is up to you).
- Melt 2 tbsp butter in a frying pan and add meatballs.
- Cook until done in the middle, and nicely browned on the outside (15-20 minutes over medium/high heat).
- Remove from pan and place on paper towel.
- Drain off about half the drippings, removing any large bits.
- Return pan to medium-high heat and add broth.
- Bring to a boil, then reduce heat to low.
- Add sour cream and flour to broth, and mix well.
- Allow this to cook about 10 minutes, just below boiling.
- Add the meatballs to the gravy and allow to cook about 5 more minutes.
- Serve either over egg noodles or mashed potatoes if a main course, otherwise they are great alone.