Meatballs baked in Soured Cream

Tools

• Medium bowl
• Small bowl
• Spoon
• Wire whisk
• #50 Scoop
• Large sauté pan
• 1½ quart casserole dish
• 2 Rubber scrapers

Meatballs

• 2 pounds ground beef
• ½ cup onion, chopped
• 1/3 cup pimento stuffed olives, chopped
• 2 eggs, slightly beaten
• 1 teaspoon salt
• ¼ teaspoon pepper

Sauce

• ¼ Cup butter
• 2 tablespoons flour
• ¼ teaspoon paprika
• ¼ teaspoon salt
• 1 cup water
• 1 teaspoon lemon juice
• ½ teaspoon Worcestershire sauce
• 1 cup sour cream
• 2 tablespoons parsley, chopped (optional)

Method

1. Set the oven temperature to 350F
2. Place the sour cream in a small bowl and set aside.
3. Mix the meatball ingredients just until blended.  Shape into ~24 meatballs.  Using a scoop will produce meatballs of consistent size.
4. Sauté the meatballs with the butter, over a medium flame, until all sides are browned.
5. Remove the meatballs from the sauté pan and place in the casserole dish.
6. Pour off the cooking fat, reserving 2 tablespoons.
7. Using a wire whisk, make a brown roux of the pan drippings, fat, flour, paprika, and salt over medium flame.
8. Add water, lemon juice, Worcestershire sauce and stir constantly until thickened.  Simmer 2 minutes.
9. Carefully fold the sauce mixture into the sour cream, and blend until smooth.
10. Pour the sauce over the meatballs.
11. Place the meatballs and sauce in the oven for 10-15 minutes.
12. Garnish with chopped parsley, if desired.