Serving Size / Yield
- 24 Freezer Meatballs*
- 2 tsp Instant beef bouillon granules
- 1 C Water
- 4 oz Can mushroom stems and pieces (drained)
- 1/4 tsp Salt
- 1/4 C All purpose flour
- 1/2 C Cold water
- 1 C Sour cream
- Hot cooked noodles
- Snipped parsley (optional)
In a 10 inch skillet, combine Freezer Meatballs*, beef bouillon granules, and the 1 cup of water. Cover; simmer for 20 minutes. Remove meatballs from skillet.
Add mushrooms and salt to juices in the skillet. In a small bowl, combine flour and 1/2 cup cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Stir about 1/2 cup of the hot mixture into the sour cream; return to skillet. Add meatballs. Heat through over low heat; do not boil. Serve over hot cooked noodles. Garnish with snipped parsley.
Tip: To keep the sour cream from curdling, stir a small amount (1/2 cup) of the hot mixture into it. Then add the “warmed” cream to the hot mixture all at once. Don't let the mixture return to a boil.
*Freezer Meatballs recipe located in this program