Categories: Beef, Casseroles, May2012, Meatballs & Meatloafs
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 pound bulk sausage or ground veal
- 1/2 cup finely chopped yellow onion
- 2 eggs, beaten
- 1 cup dry bred crumbs
- 1/2 cup milk
- 1 tsp salt
- Freshly ground pepper to taste
- 1/4 tsp grated nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp dried dill weed
- 1/2 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/4 cup Beef Stock, or canned beef broth
- 1/2 cup light sour cream
Directions
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In a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400 degrees F.
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Shape meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes. Transfer meatballs along with juices and beef stock to a 2 1/2-quart casserole dish lightly coated with cooking spray or oil.
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Reduce oven temperature to 350 degrees F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.