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1 pound ground beef or turkey
Combine first 6 ingredients and make meatballs about the size of golf balls. Heat oil in saucepan. Brown meatballs on all sides, then put in oven to finish cooking while making the sauce.
Add the mushrooms to the pan and sauté briefly until they begin to soften. With mushrooms still in pan, deglaze the saucepan with the chicken broth or water. Simmer to reduce broth by half, lower heat to low and stir in pareve "sour cream." Heat thoroughly. Return meatballs to pan and stir to coat thoroughly. Serve immediately over noodles.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1/2 medium onion, chopped
1 clove garlic, minced
1 egg
1/2 cup bread crumbs
Salt and pepper to taste
Oil for browning meatballs
5 medium mushrooms, sliced
2 to 3 tablespoons hot chicken broth or water
4 ounces (1/2 cup) pareve "sour cream"
1 teaspoon dried dill weed
I finally located sour cream substitute and made a variation of my mother's Swedish meatballs. I substituted ground chicken for the beef (I would have preferred turkey but my local store didn't have ground turkey so I took out some frozen chicken thighs and ground them myself). Here is the resulting recipe which I am "inhaling" even as I type.