Prep: 35 min. Bake: 30 min.
8 servings (2-1/2 cups sauce)
Updated: Oct. 27, 2023
1-1/2 cups soft bread crumbs1/2 cup evaporated milk1/2 pound ground pork1/2 pound ground veal1/2 pound ground beef2 large eggs, lightly beaten1 tablespoon grated onion1 tablespoon minced fresh parsley1-1/2 teaspoons kosher salt1/4 teaspoon paprika1/4 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons butterSour Cream Sauce:1 beef bouillon cube1/2 cup boiling water1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1 teaspoon soy sauce1 cup sour cream Optional: Mashed potatoes, hot cooked pasta or hot cooked rice, and additional minced parsley
Preheat oven to 325°. In a small bowl, combine bread crumbs and milk. Let soak for 5 minutes.
In a separate bowl, combine pork, veal, beef, egg, onion, parsley, salt, paprika, garlic powder and pepper. Add soaked bread crumbs, mix lightly but thoroughly. With wet hands, shape meat mixture into 1-1/2-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 30-35 minutes. In a small bowl, dissolve bouillon in boiling water. In a large saucepan, combine soup, bouillon mix and soy sauce until heated through. Remove from heat and stir in sour cream; serve with meatballs. If desired, serve meatballs and sauce over mashed potatoes, pasta or rice, and top with additional parsley.
6 meatballs with 5 tablespoons sauce: 319 calories, 22g fat (10g saturated fat), 135mg cholesterol, 928mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 19g protein.