Sour Cream Meatballs In Cream Of Chicken Soup Recipes

SIMPLE SWEDISH MEATBALLS

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes. Transfer to a 4-qt. slow cooker. Stir in broth, cream of chicken soup and soup mix. Stir in meatballs. Cook, covered, on low until flavors are blended, 5-6 hours., Stir in sour cream and parsley. Cook, covered, until heated through, about 15 minutes. If desired, serve with noodles or mashed potatoes.

SOUR CREAM MEATBALLS

Steps:

• In a small bowl, combine the bread crumbs, potato, onion, egg, garlic powder and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place in a shallow 1-qt. baking dish coated with cooking spray. In a small bowl, combine the water, soup, sour cream, mushrooms, soup mix and remaining pepper; pour over meatballs. , Bake, uncovered, at 350° for 30-40 minutes or until meat is no longer pink. Serve with noodles if desired.

MEATBALLS IN SOUR CREAM GRAVY

Steps:

• Bring a large pot of lightly salted water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• In a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. Form into small meatballs around the olives.
• Heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. Remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
• Stir the flour into the reserved oil in the skillet. Gradually mix in water to form a thick gravy. Stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. Pour over the meatballs, and serve over cooked egg noodles.

SLOW COOKER CHICKEN MEATBALLS WITH CREAM SAUCE

Steps:

• Add ground meat to large bowl
• Mix together panko and half and half and let soak for 5 minutes
• Add soaked breadcrumbs, egg, and seasonings to ground mix and use hand to mix until just combined
• Heat 1 tablespoon of butter and olive oil in skillet or multi-cooker
• Form meat mixture into ping pong sized balls and place in single layer in skillet
• Brown on each side for about 2 minutes then transfer to slow cooker
• Add broth, cover and cook on low for about 6 hours or high for about 3
• Heat remaining 4 tablespoons of butter in skillet
• Whisk in flour until smooth
• Slowly pour in broth from the slow cooker and continue to whisk
• Add in preserves and sour cream and bring to a simmer while continuing to whisk until sauce thickens, about 5 minutes
• Cook noodles according to package directions
• Serve meatballs with noodles and sauce and garnished with parsley if desired

SWEDISH MEATBALLS WITH SOUR CREAM SAUCE

Steps:

• Add all the meatball ingredients to a stainless steel bowl. Use your hands to mix together the meat. Roll meat into medium sized meatballs. Mine made 16
• Heat sauté pan on medium and add oil. Once that heats up, place meatballs in pan and sauté for 10 - 12 minutes turning them every once in a while. Once they are done, turn the heat off under the pan
• Add butter in a medium sauce pan and heat it on medium low. Once the butter has melted, add flour and whisk until it becomes a paste. Make sure to whisk at least for 1 minute
• Add all the other ingredients for the sour cream sauce EXCEPT for the sour cream. Whisk together until it thickens somewhat - about 10 minutes
• Turn heat off under pan and let the sauce cool for 5 minutes before adding the sour cream. Stir until combined
• If you are putting these on zoodles - you can make them before starting the recipe
• Turn the heat back on under the meatballs and add the sour cream sauce to the pan. Heat for 5 minutes. If you are having zoodles, sauté them in a big pan for 3 minutes
• Plate zoodles
• (Decide if you want your Swedish meatballs on your zoodles or on the side.) Ladle the meatballs with sour cream sauce on your zoodles
• Serve
• Eat
• Enjoy

SOUR CREAM MEATBALLS

Steps:

• Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
• Form meat mixture into balls.
• Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
• Heat butter and brown meatballs on all sides.
• Blend soup and milk, and pour over the meatballs.
• Cover and simmer for 20 minutes.
• Serve over whole wheat egg noodles or brown rice.

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Steps:

• Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
• Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Steps:

• 1. Mix ground chuck, eggs, breadcrumbs, dry onion soup and sour cream and blend well. Roll into size meatball of your choice. BROWN MEATBALLS IN 350 DEGREE OVEN FOR 30 MIN.
• 2. Mix cream of chicken soup with your choice of milk or water (or 1/2 milk and 1/2 water). Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

KETO TURKEY MEATBALLS WITH SOUR CREAM-HORSERADISH DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
• Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
• Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
• Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
• Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.