Meatballs with a cream sauce served over potatoes or noodles!
- 1 pound ground beef, you can use a combination of beef and pork
- 1/4 cup unseasoned breadcrumbs
- 1 large egg
- 1 cup finely chopped onion
- 1/2 teaspoon ground nutmeg
- 1 teaspoon crushed garlic, but 2 cloves
- 1 Tablespoon chopped parsley
- 1/2 teaspoon garlic salt
- 1/8 cup canola oil, for frying
- ¼ cup butter1/3 cup flour¼ cup meatball drippings (with all the onion that fell out)2 cups milkSalt and pepper to taste
- 1/4 cup salted butter
- 1/3 cup all-purpose flour
- 1/4 cup meatball drippings (with the onion pieces that fell out)
- 2 cups milk
- 1/4 cup sour cream
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sweet paprika
- salt and pepper to taste
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Start with the meatballs. Prep all the ingredients then mix them together in a large bowl.
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Using clean hands, form meatballs and set them aside.
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Heat 1/8 cup canola oil and brown each meatball, turning carefully to brown both sides. Cover the pan and cook on medium-low until they are cooked through and hold their shape.
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Using a slotted spoon, move to a warm plate.
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Next make the sauce. Melt the butter in a heavy sauce pan on medium-low heat.
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Add the flour and cook until it becomes lightly golden and smells nutty. Stir it constantly to prevent burning. It will take four or five minutes.
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Slowly whisk in the milk and nutmeg and simmer on low until it thickens.
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Stir in the sour cream and add salt and pepper to taste.
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And finally, stir the meatballs into the sauce. Top with the paprika and stir gently.
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Serve over hot potatoes or noodles.