Grandma'S Sour Cream Meatballs
Grandma's Sour Cream Meatballs offer tender meatballs in a creamy sauce with potatoes, perfect for comforting family dinners and hearty gatherings.
Ingredients
Instructions
- Fill a medium saucepan halfway with water and bring to just below boiling.
- Mix ground meat, chopped onions, whole peppercorns, salt, pepper, broken bread pieces, and egg in a bowl.
- Roll the mixture into meatballs.
- Place the meatballs in hot water with onion powder and cook for about 30 minutes, ensuring water just covers the meatballs.
- Add sour cream and cut-up potatoes to the saucepan and simmer for another 3 hours.
- Refrigerate the pot overnight.
- Reheat and serve with green or orange vegetables and applesauce.
Tips & Substitutions
For best results, use a mix of meats such as beef and pork for added flavor. You can substitute the sour cream with Greek yogurt for a lighter option. If you prefer a milder taste, reduce the amount of peppercorns. Adding a splash of Worcestershire sauce can enhance the overall flavor of the meatballs. If you want to save time, consider using pre-chopped onions.
Serving Suggestions
Serve Grandma's Sour Cream Meatballs on a bed of mashed potatoes or egg noodles for a hearty meal. They pair beautifully with green beans or a side salad, such as Florida Spinach Salad, for a refreshing contrast. For a sweet finish, add applesauce on the side, which complements the rich flavors of the dish.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat, adding a splash of water or broth to prevent drying out. You can also microwave them, covered, for about 2 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Sour Cream Meatballs contains roughly 1638 calories, with 37g protein, 290g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (134% of the Daily Value), potassium (99% of the Daily Value), and vitamin C (90% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1414mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for the meatballs?
Yes, feel free to experiment with different ground meats such as turkey or chicken for a lighter version. Mixing meats can also add depth to the flavor. Just be sure to adjust cooking times as needed, especially for leaner options.
How do I know when the meatballs are fully cooked?
The meatballs are done when they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check. Additionally, they should be firm to the touch and no longer pink inside. Cooking them in simmering water helps ensure they cook evenly.
Can I freeze the meatballs after cooking them?
Absolutely! Allow the meatballs to cool completely before transferring them to a freezer-safe container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in a saucepan or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).