Oh my gosh!!!! This was excellent!! Made this for dinner last Monday. My bf thought it was "OK", but he rarely likes cream sauces (oh well, more for me!). He ate two helpings though :) I followed other reviewer's suggestions to finely mince my onion, use a bit more breadcrumbs (maybe another 1/6 c. worth) and place my meatball mixture in the freezer for 10 minutes, remove and shape into 1 inch balls (using my Pampered Chef small scoop) and then freeze the formed meatballs on a cookie sheet for another 5 minutes. Perfect! I was able to fit all of my meatballs (there were a lot!) in a large, deep non-stick skillet. I used about 6 teaspoons of butter as I thought 2 teaspoons would not be enough.... I also did not skim the fat from my pan drippings, and found the sauce to be fine even without doing so (my sauce was not too greasy at all). To use up what was left of my container of sour cream that was soon to expire, I added about 1.25 tablespoons worth to the sauce (along with a couple dashes of Worcestershire sauce) at the very end of the cooking time. Oh, and I did bring my flour/water mixture and evaporated milk to a slight boil before reducing the heat to low to thicken (I think this helped thicken the sauce more quickly). Served over buttered egg noodles sprinkled with poppyseeds and a side of lingonberries. Absolutely delish! Thanks so much for sharing. This will make a permanent place in my "keeper" file :)
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