Are you looking for a rich-tasting ground beef recipe 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 getting them done, 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 enough to make again dishes to turn to!
No special ingredients or packages of this or that...
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!
How about some side dish suggestions!
We have enjoyed Meatballs and Onions in Paprika Sour Cream Sauce with buttered rice, homemade spaetzli, 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!
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!
Some additional thoughts on this recipe:
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.
Use full fat sour cream for best results.
Ingredients
needed for this recipe:
- 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!
by: the seat of my pants
UPDATED: 11.6.2023
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.
Thanks for stopping by!
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.
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...
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
by: the seat of my pants
UPDATED: 11.06.2023
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.
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.
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.
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...
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.
~~~~
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....
ReplyDeleteI had remembered that, here in the US "mince" often refers to Mince Meat Pie, which I love! Thanks for stopping by!
DeleteThis sounds so good! And you could cheat a bit by using store made meatballs to make it a fraction quicker.
ReplyDeleteYou certainly could!
Delete