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Tuesday, June 2, 2020

Meatballs and Onions in Paprika Sour Cream Sauce

Are you looking for a rich-tasting ground beef dish that is just as good in the summer as it is in winter? If so Meatballs and Onions in Paprika Sour Cream Sauce is the dish you are looking for!


As our days fill up with tasks, and working whether at home or away, making dinner is not always foremost in our thoughts. But when you have a stash of recipes that your family loves and looks forward to enjoying again, that unplanned dinner does not have to be such a problem. Meatballs and Onions in Paprika Sour Cream Sauce is one of those good guy dishes to know about and make for the family!

This dish is easily made from your own well-stocked pantry. Sour cream may be the only ingredient that you might need to check on, some of us keep it in our refrigerators all the time, mainly because we love it so. And others only purchase as needed. Either way is fine of course, but you will need to make sure you have some, it is a prime ingredient in this Meatball recipe!


We have enjoyed Meatballs and Onions in Paprika Sour Cream Sauce with buttered rice, homemade spaetzle, and egg noodles. Heck, even mashed potatoes. You might also enjoy it with these delicious Whole Wheat Ricotta Gnocchi

From there of course you will need something green to round out the meal. Buttered green beans are one suggestion I wholeheartedly offer because they simply go so well with that sour cream sauce! But for something a bit fancier (just in case you have dinner guests!) you might consider Oven Roasted Brussels Sprouts with Apples and Pecans. And with those suggestions, dinner is ready to be made!

Because time in the kitchen often included multi-tasking, this recipe has a pan-frying option or a broiling option for browning the meatballs. Please feel free to use the method that works best for you. 

Ingredients needed for this recipe:
  • ground beef
  • onions
  • garlic salt
  • dry bread crumbs
  • eggs
  • olive oil
  • sweet onion
  • paprika
  • flour
  • beef stock
  • sour cream
You will also need the following:
  • large-size mixing bowl
  • cutting board
  • kitchen knife
  • whisk
  • frying pan with a lid or dutch oven
  • liquid measuring cup
  • measuring spoons
  • tongs or spatula
Now we are ready to begin!



Meatballs and Onions in Paprika Sour Cream Sauce
by: the seat of my pants

1 1/2 - 2 pounds lean ground beef
2 eggs
1 c dried bread crumbs
1 t garlic salt
1/2 c milk
oil or butter for pan browning

2 c beef stock, divided
1 large sweet onion, peeled and cut into 1-inch chunks, then separated
3 T sweet paprika, plus a bit more for garnish
2 T flour
1 c sour cream

In a large mixing bowl, combine all ingredients (beef through milk) until well combined, form into 1-inch meatballs. 

Brown in batches in a skillet over medium heat using oil as needed or place on a baking tray and broil until brown, turn over and broil the other side.

To finish cooking, place the browned meatballs into a large skillet with a lid, or Dutch Oven, scatter onions over the top, add 1 1/2 c of the stock. 

Bring to a boil, reduce heat, and simmer for 30 minutes. 
Remove lid, return heat to high, and allow the liquid to reduce as you prepare a slurry.

Combine the remaining stock with the flour, whisking until smooth and no lumps remain.


Reduce heat to medium, sprinkle the paprika over the meat, then stir in the broth and flour slurry. When the mixture is hot, stir in the sour cream, let the mixture simmer gently until thickened, stirring as needed. 

NOTE: do not let the mixture come to a full rolling boil, this will "break" the sour cream and the sauce will appear curdled. While it will still be delicious and safe to eat, it just won't be attractive...


Storage options for Meatballs and Onions in Paprika Sour Cream Sauce. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish, as the sour cream will freeze, but upon thawing it will be grainy and appear curdled. While it will be safe to eat, the appearance will not be attractive. 


UPDATE:  For your convenience, a "copy and paste" version of Meatballs and Onions with Paprika Sour Cream Sauce has been included below. 

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Printable "copy and paste" version:


Meatballs and Onions in Paprika Sour Cream Sauce
by: the seat of my pants

1 1/2 - 2 pounds lean ground beef
2 eggs
1 c dried bread crumbs
1 t garlic salt
1/2 c milk
oil or butter for pan browning

2 c beef stock, divided
1 large sweet onion, peeled and cut into 1-inch chunks, then separated
3 T sweet paprika, plus a bit more for garnish
2 T flour
1 c sour cream

In a large mixing bowl, combine all ingredients (beef through milk) until well combined, form into 1-inch meatballs. 

Brown in batches in a skillet over medium heat using oil as needed or place on a baking tray and broil until brown, turn over and broil the other side.

To finish cooking, place the browned meatballs into a large skillet with a lid, or Dutch Oven, scatter onions over the top, add 1 1/2 c of the stock. 

Bring to a boil, reduce heat, and simmer for 30 minutes. 
Remove lid, return heat to high, and allow the liquid to reduce as you prepare a slurry.

Combine the remaining stock with the flour, whisking until smooth and no lumps remain.

Reduce heat to medium, sprinkle the paprika over the meat, then stir in the broth and flour slurry. When the mixture is hot, stir in the sour cream, let the mixture simmer gently until thickened, stirring as needed. 

NOTE: do not let the mixture come to a full rolling boil, this will "break" the sour cream and the sauce will appear curdled. While it will still be delicious and safe to eat, it just won't be attractive...


Storage options for Meatballs and Onions in Paprika Sour Cream Sauce. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish, as the sour cream will freeze, but upon thawing it will be grainy and appear curdled. While it will be safe to eat, the appearance will not be attractive. 

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Would you like to comment?

  1. this looks very tempting! i love meatballs, and sour cream. it's funny - here in australia we call ground beef - just plain old mince. just mince. we only differentiate if it's another kind of animal - as in turkey mince or chicken mince etc....

    ReplyDelete
    Replies
    1. I had remembered that, here in the US "mince" often refers to Mince Meat Pie, which I love! Thanks for stopping by!

      Delete
  2. This sounds so good! And you could cheat a bit by using store made meatballs to make it a fraction quicker.

    ReplyDelete

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