Monday, October 12, 2009

Sour Cream Meatballs over Egg Noodles

Frozen Meatballs and Sour Cream Sauce
Sharon -- GatorGrrrl

1 Tbsp olive oil
6-8 frozen meatballs per person
Hot egg noddles tossed in butter and parsley

Sour Cream Sauce:
2 Tbsp butter
2 Tbsp flour
1 cup beef broth
1/2 tsp salt
dash cayenne pepper
1/2 tsp Worcestershire sauce
8 oz. dairy sour cream, room temperature

Heat Dutch oven or large wide skillet to medium heat and add 1 Tbsp olive oil.  When the pan is hot, add a Tbsp of water and frozen meatballs to Dutch oven and put on lid to steam the meatballs.  Once they are heated through, remove meatballs and add butter to brownings in the pan.  Stir in flour and cook until bubbly.  Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly.  Gradually add sour cream, one heaping spoonful at a time to the sauce, stirring constantly.  Add meatballs.

Serve with egg noodles.

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