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Sour Cream Meatballs

Sour Cream Meatballs is one of my favorites and often finds a place in my party menu. The flavors of corn chips, sour cream, condensed beef broth and seasonings make this Sour Cream Meatballs taste yum. Just give this rich tasting delicacy a try.
  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
  Butter/Margarine 3 Tablespoon
  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)

Advance preparation:
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 375° for 20 minutes; shake pan often to turn meatballs.
Cover; chill.
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.

Before serving:
Heat sauce.
Add meatballs; heat through.
Stir in sour cream.
Heat through (do not boil).
Serves 6 to 8.

Recipe Summary

Difficulty Level: 
Side Dish

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Sour Cream Meatballs Recipe