Meatballs A La Russe
|Lean beef||1 1⁄2 Pound, ground|
|Milk||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 1⁄4 Ounce (divided)|
|All purpose flour||3 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Parsley||2 Tablespoon, chopped (fresh)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
In large bowl, combine beef with milk and 2 tablespoons of soup mix.
Shape into 24 small meatballs.
Place in 3-quart oval microproof baking dish.
Cover with waxed paper and cook on HI (max. power) 3 minutes.
Turn meatballs over.
Cook, covered, on HI (max. power) 2 minutes.
Stir flour into drippings.
Stir in water, parsley and remaining soup mix.
Cook, uncovered, on 60 (bake) 5 minutes, or until mixture comes to a boil.
Cook, covered, on 60 (bake) 6 minutes, stirring occasionally.
Gradually blend in sour cream.
Let stand, covered.
5 minutes before serving.
Serve over hot cooked rice or noodles.