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Meatballs with a subtle spice flavor!
1 lb. Ground Beef
1 Egg
1 Cup Soft Breadcrumbs (2 slices of bread)
1 Teaspoon Brown Sugar
½ Teaspoon Salt
¼ Teaspoon Pepper
¼ Teaspoon Ginger

Sour Cream Sauce:
2 Tablespoons Knudsen® Butter-Salted
2 Tablespoons Flour
1 Cup Beef Broth
½ Teaspoon Salt

¼ Teaspoon Ground Cloves
¼ Teaspoon Nutmeg
¼ Teaspoon Cinnamon

½ Cup Knudsen® Vitamin D Milk
Cooking Oil
Sour Cream Sauce (see below)
Boiled Potatoes or Hot Cooked Noodles
Minced Parsley for Garnish

Dash Cayenne Pepper
½ Teaspoon Worcester Sauce
1 Cup (1/2 Pt.) Knudsen® Sour Cream
(Room Temperature)

Blend ground beef, egg and breadcrumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon and Knudsen® Vitamin D Milk. Form into 12 meatballs. Fry in hot oil, about 1 inch deep, until fully cooked, turning only once. Drain on paper towel.

Prepare Sour Cream Sauce by using the browning from the frying pan after removing the excess oil. Add Knudsen® Butter to the browning. Stir in flour and cook until bubbly. Add broth, salt, cayenne pepper and Worcestershire sauce; cook, stirring until thickened and bubbly. Empty Knudsen® Sour Cream into a large bowl. Gradually add sauce, stirring constantly.

Once the Sour Cream Sauce is done, fold meatballs into the sauce. Spoon into a chafing dish, or cooking pan and heat gently to serving temperature. Serve with boiled potatoes or hot noodles. Garnish with minced parsley. Makes 4 servings.