I know “sour cream sauce” doesn’t exactly sound appetizing, but hear me out. These tender meatballs are simmered with herbs, cream of mushroom, and sour cream, resulting in a super savory sauce sauce. Serve this atop a pile of egg noodles for the ultimate cold-weather comfort meal.
- 1 1/2 cups bread crumbs
- 1/2 cup milk
- 1 pound ground chicken
- 1/2 pound ground beef
- 2 eggs, lightly beaten
- 1 tablespoon grated onion
- 1 tablespoon minced parsley
- 1 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 chicken bouillon cube
- 1/2 cup boiling water
- 1 can (10 ounces) condensed cream of mushroom soup, undiluted
- 1 teaspoon soy sauce
- 1 cup sour cream
- 12 ounces egg noodles, like pappardelle, cooked
- Preheat oven to 325F degrees. In a small bowl, combine bread crumbs and milk. Let soak for 5 minutes.
- In another bowl, combine chicken, beef, egg, onion, parsley, salt, paprika, garlic powder and pepper. Add soaked bread crumbs and mix lightly but thoroughly.
- With wet hands, shape meat mixture into 1 1/2-inch balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Place meatballs on a greased baking pan. Bake until cooked through, 30-35 minutes.
- In a small bowl, dissolve bouillon in boiling water. In a large saucepan, combine cream of mushroom soup, bouillon mixture, and soy sauce until heated through. Remove from heat and stir in sour cream and serve with meatballs and cooked noodles.