(from danap’s recipe box)
Serves 4 people
- 1 cup bread crumbs, fine
- 1/2 cup milk
- 4 TB butter
- 1 onion, medium, finely chopped
- 1.5 pounds ground beef
- 1 egg, slightly beaten
- 2 ts salt
- 1/2 ts pepper
- 1 ts nutmeg
- 1 ts paprika
- 2 TB flaxseed meal
- ~1/4 ts guar gum
- 1 cup beef broth
- 1 cup sour cream
Soak bread crumbs in milk until softened.
Melt 1 TB butter in a saucepan or skillet and sauté onion over low heat until softened.
Mix softened bread crumbs, cooked onion and ground beef. Add eggs, salt, pepper, nutmeg, paprika and flaxseed meal. Mix thoroughly until well blended. Shape meat into small balls, dusting hands with flour if necessary while shaping the balls.
Melt remaining 3 TBs butter in large skillet. Add meat balls and fry until browned, turning carefully to brown all sides.
Remove from pan, pour off all but ~3 TBs of drippings, then sprinkle guar gum onto the remaining drippings. Stir until well blended. Add beef broth, and a dash of pepper. Cook, stirring constantly until thickened.
Reduce heat to low and cook 5 minutes. Stir in sour cream, a little at a time, stirring until thoroughly blended after each addition. Return meatballs to sauce; cover pan and simmer gently 5 minutes.
Serve over hot buttered noodles, or over baked spaghetti squash for a lower-carb version.
Makes about 6 dozen meatballs.