Sour Cream Meatballs
|Crushed corn chips||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||3 Tablespoon|
|Ground beef||2 Pound|
|Chopped onion||1 Cup (16 tbs) (Fresh Or Frozen)|
|All purpose flour||2 Tablespoon|
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
Mix first 4 ingredients, 1 teaspoon salt, and 1/8 teaspoon pepper.
Mix in beef.
Shape into sixty 1 inch balls.
Bake in large, shallow baking pan at 375Â° for 20 minutes; shake pan often to turn meatballs.
In 3 quart saucepan melt butter.
Add onion; cook till tender.
Blend in flour.
Add broth, Worcestershire, and 1/2 cup water.
Cook and stir till bubbly.
Cover; refrigerate up to 24 hours.
Add meatballs; heat through.
Stir in sour cream.
Heat through (do not boil).
Serves 6 to 8.