Creamy Meatballs Recipes

CREAMY MEATBALLS

Steps:

• Combine meat, onion, allspice, bread crumbs, 1/4 cup sour cream, salt, and pepper. Mix; shape into meatballs about 2 inches in diameter and brown in oil and drain on paper towels. Combine the remaining sour cream and the mushroom soup and add just a pinch of ground allspice and mix well. Place meatballs in a baking dish and pour soup mixture over the meatballs. Cover and bake at 375 degrees for 20 minutes. Remove cover and bake 10 minutes longer.
• MICROWAVE DIRECTIONS: These work extremely well! Shape meat into meatballs and place in sprayed, microwave-safe dish, cover and cook on high for 10 minutes per pound, stopping at 5 minutes to turn meatballs over in juice. Let stand for a few minutes to reabsorb some of the juice. Remove the meatballs from the dish and mix the soup/sour cream sauce thoroughly with the juice. Return meatballs to the dish and pour some sauce over top. Cover and microwave about 8-10 minutes, or continue with oven directions. I use the microwave to precook the meatballs and the oven to finish them. Works great.
• OVEN DIRECTIONS: To pre-cook the meatballs in the oven, roll them into the size and shape you want, place on a foil-lined cookie sheet and bake for about 20-25 minutes at 350 degrees, then place them in a casserole dish with the sauce and bake at 375 degrees for 20 minutes covered, then uncover and bake 10 minutes longer.

CREAMY VEGGIE MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, brown meatballs in oil in small batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. , In a large bowl, combine the soups and milk; pour over meatballs. , Cover and bake at 350° for 35-40 minutes or until bubbly. Serve with mashed potatoes; garnish with parsley if desired. Freeze option: Cook meatballs until a thermometer reads 160°; cool completely before assembling. Cover and freeze without baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary until heated through and bubbly. Serve as directed.

MEATBALLS WITH CREAM SAUCE

Steps:

• In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.

CREAMY CRANBERRY MEATBALLS

Steps:

• Prepare gravy mix according to package directions. In a 4-qt. slow cooker, combine the meatballs, cranberry sauce, mustard and gravy. Cover and cook on low for 3-4 hours or until heated through, adding cream during the last 30 minutes of cooking.

CREAMY GARLIC MEATBALLS

Steps:

• In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.

MEATBALLS WITH CREAMY MUSHROOMS & MASH

Steps:

• Cook the potatoes in a large pan of boiling water for 15 mins until tender. Drain, return to the pan, add the butter, milk and season, then mash until smooth. Keep warm until you're ready to serve.
• Meanwhile, combine the mince, parmesan, grated apple and some seasoning. Shape the mixture into ping-pong-ball-sized meatballs. Heat half the oil in a wide pan over a medium heat. Fry the meatballs for a few minutes, stirring, until golden all over. Transfer to a plate.
• Heat the remaining oil in the pan, and fry the onion for 8-10 mins until soft and translucent. Add the garlic, mushrooms and thyme, then season and fry for 10 mins more until the mushrooms are soft and most of the liquid has evaporated. Stir in the crème fraîche.
• Cook the peas or green beans in a pan of boiling water for a few minutes until tender. Drain and leave to steam-dry. Stir the meatballs through the sauce and cook for 1-2 mins until hot and cooked through, then season. If you want to make the meatballs ahead, leave to cool. Will keep chilled for up to a day. Reheat thoroughly. Serve alongside the mash and veg.

CREAMY MEATBALLS CROCK POT

Steps:

• Saute the onion in half the butter until golden brown.
• Put the onion in the crock pot.
• Mix together the beef, eggs, salt and pepper.
• Form into meatballs, and brown in the same pan the onions were cooked inches.
• Sprinkle on a mixture made of the flour, tarragon and marjoram.
• Shake the fry pan to turn the meatballs and coat them with the flour mixture.
• Put into the crock pot.
• Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan.
• Cook for 2 minutes.
• Pour over meatballs.
• cover and cook on LOW 1 to 1 1/2 hours.
• Melt remaining butter and saute the mushrooms.
• Add the mushrooms and the sour cream to the meatballs and heat through.

CREAMY SWEDISH MEATBALLS

Steps:

• Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
• Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.

CREAMY MEATBALL CASSEROLE

Steps:

• In a large bowl combine soup, milk, sour cream, salt, and pepper.
• Stir in the meatballs, potato wedges, and stir fry vegetables.
• Spoon into an ungreased 3 quart rectangular baking dish.
• Bake in a 350 degree oven, covered for about 1 hour or until heated through.