Polish Meatballs With Sour Cream Sauce

Contributed By: Parker


1-1/2 cups soft bread crumbs
1/2 cup evaporated milk
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1 tablespoon grated onion
1 tablespoon minced fresh parsley
1-1/2 teaspoons kosher salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons butter
Sour Cream Sauce:
1 beef bouillon cube
1/2 cup boiling water
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon soy sauce
1 cup sour cream
Optional: Mashed potatoes, hot cooked pasta or hot cooked rice, and additional minced parsley


1. Preheat oven to 325°. In a small bowl, combine bread crumbs and milk. Let soak for 5 minutes.
2. In a separate bowl, combine pork, veal, beef, egg, onion, parsley, salt, paprika, garlic powder and pepper. Add soaked bread crumbs, mix lightly but thoroughly.
3. With wet hands, shape meat mixture into 1-1/2-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 30 to 35 minutes.
4. In a small bowl, dissolve bouillon in boiling water. In a large saucepan, combine soup, bouillon mix and soy sauce until heated through. Remove from heat and stir in sour cream; serve with meatballs. If desired, serve meatballs and sauce over mashed potatoes, pasta or rice, and top with additional parsley.

Helpful Hints:

TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 8 servings (2-1/2 cups sauce).
Nutrition Facts
6 meatballs with 5 tablespoons sauce: 319 calories, 22g fat (10g saturated fat), 135mg cholesterol, 928mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 19g protein.

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