Moist and flavorful meatballs in a savory sour cream sauce with a hint of nutmeg.
1 pound ground beef
1 large egg
1/4 cup onion, chopped
1/3 cup dry bread crumbs
1/4 cup milk
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 (10.75-ounce) can condense cream of chicken soup
1/3 cup milk
1/8 teaspoon ground nutmeg
1/2 cup sour cream
2 tablespoons flat-leaf parsley, chopped
- In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls.
- Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain.
- Combine the cooked meatballs, cream of chicken soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in sour cream, cover and heat for 2 to 3 minutes. Sprinkle with chopped parsley.
Makes 4 main dish or 20 appetizer servings.