Meatballs In Mushrom Sour Cream Sauce

Meatballs In Mushrom Sour Cream Sauce

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  • 1.5 lb
    ground beef
  • 2/3 c
    bread stuffing
  • 1/2 c
    evaporated milk
  • 1 c
    sharp cheddar cheese, grated
  • 1 small
    onion, chopped
  • 1 small
    can deviled ham, 3-4 ounce
  • 1/4 tsp
  • 3/4 tsp
  • 1 can(s)
    mushroom soup
  • 1/2 pt
    sour cream
  • ·
    mushrooms, sauteed

How to Make Meatballs In Mushrom Sour Cream Sauce


  1. Pour milk on bread dressing and allow to soak for 5 to 10 minutes.
  2. Mix hamburger, bread dressing mixture, cheese, onions and ham together.
  3. Season with salt and pepper.
  4. Form into meatballs of desired size.
  5. Brown meatballs either in frying pan or oven (350 for 35 minutes).
  6. Add drippings from which fat has been removed, to the mushroom soup (undiluted).
  7. Heat but do not boil.
  8. Add sour cream to mushroom soup a little at a time and stir thoroughly.
  10. When sauce is heated, pour over meatballs in casserole dish.
  11. Add sauteed mushrooms if desired.
  12. Return to oven (325) for 5 to 10 minutes.
  13. Serve over boiled rice.

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About Meatballs In Mushrom Sour Cream Sauce

Course/Dish: Beef
Other Tag: Quick & Easy

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