1. MELT 1 TBS BUTTER IN SKILLET AND SAUTE ONION OVER LOW HEAT UNTIL SOFTENED. 2. IN A LARGE BOWL, MIX BREAD CRUMBS GROUND BEEF AND ONIONS. 3. ADD EGGS,SALT,PEPPER,NUTMEG,AND PAPRIKA. 4. MIX THOROUGHLY UNTIL WELL BLENDED. 5. SHAPE THE MEAT INTO SMALL BALLS, DUSTING HANDS WITH FLOUR FREQUENTLY WHILE SHAPING BALLS. 6. MELT REMAINING 3 TBS BUTTER IN LARGE SKILLET OVER MEDIUM HEAT. 7. ADD MEAT BALLS AND FRY UNTIL EVENLY BROWNED ON ALL SIDES. 8. REMOVE BALLS FROM PAN,STIR IN 3 TBS OF FLOUR AND STIR WELL UNTIL BLENDED. 9. ADD BEEF BROTH AND A BIT OF PEPPER. 10. COOK, STIRRING CONSTANTLY UNTIL THICKENED. 11. REDUCE HEAT TO LOW AND COOK ABOUT 5 MINUTES TO GET RID OF THE RAW FLOUR TASTE. 12. STIR IN SOUR CREAM AT LITTLE AT A TIME, STIR THOROUGHLY UNTIL BLENDED WELL AFTER EACH ADDITION. 13. RETURN MEAT BALLS TO PAN COVER PAN AND SIMMER FOR 5-10 MINUTES. 14. SEASON TO TASTE AND SERVE IMMEDIATELY. ---------------------------------------------------------------------------
Nutrition
Ingredients
