Hubs and I really enjoyed this tonight but I have to agree with the "most helpful" reviewer - this was a tad too "sour creamy," so if I had it to do over again, I, too, would like a meatier gravy and reduce the amount of sour cream. Also, looking at the mix of ingredients it seemed to me that it would produce a really "wet" mixture. I decided to hold off adding the chicken broth and I'm glad I did as the texture and consistency was just right without it. Had I used it, I'm afraid it might have been too loose, making it more difficult to form the meatballs. I did add the optional ginger. Glad I did that too. I formed the mixture into approximately 1" meatballs, and these required only about 18 minutes in the oven at 400 degrees. I used butter in place of the drippings for the roux. The sour cream was different for me - I generally use heavy cream. Wasn't sure I would like it as much, but not to worry, other than there being a little too much of it, we liked it nearly as well as we do when made with cream. All and all, a good recipe - just needs some tweaking, I think, to perfect it to suit individual tastes and preferences.
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Hubs and I really enjoyed this tonight but I have to agree with the "most helpful" reviewer -...