Creamy Meatballs

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Sour cream adds a rich texture to these hearty meatballs.

Ingredients

  • 1/4 C. butter
  • 1 medium onion, chopped
  • 2 lb. ground beef
  • 2 eggs
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. tarragon
  • 1/4 tsp. marjoram
  • 5 1/2 Tbs. tomato paste
  • 3/4 C. beef stock
  • 4 tsp. Worcestershire sauce
  • 2 tsp. vinegar
  • 1/2 lb. mushrooms, sliced
  • 1 C. sour cream

Directions

Sauté onion in half the butter in large fry pan until golden brown. Put the onion in the crockpot. Mix together the beef, eggs, salt and pepper. Form into small balls. Brown meatballs in same fry pan. Sprinkle on the tarragon and marjoram.

Mix together tomato paste, beef stock, Worcestershire sauce and vinegar in the frypan. Scrape the bottom of the pan and cook for two minutes. Pour over meatballs. Cover and cook on low for about 1 1/2 hours. Melt remaining butter in and sauté mushrooms for minutes. Add the mushrooms and the sour cream to the meatballs and heat through.

Yield: 6 servings

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