Meatballs in Sour Cream Sauce, Baked in the Oven

Tender, juicy, and full of flavor — good enough for any night of the week! These oven-baked meatballs in sour cream sauce make a great choice for a family lunch or dinner. They go with just about any side: boiled grains, pasta, or fried potatoes.

Maria

Recipe author

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Composition / ingredients

Servings:

Ground meat

500

Milk

Dill (3 sprigs)

Egg (small)

Garlic

White bread (1 slice)

Ground black pepper

Salt

Meat broth

200

Sour cream (15–20%)

200

Corn starch (rounded)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 8 g

Fats 68 % 21 g

Carbohydrates 6 % 2 g

234 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make oven-baked meatballs in sour cream sauce? Start by gathering all the ingredients on the list. Use whatever ground meat you like — a single type, such as pork or beef (like I use here), or a blend.
Step 2:

Cut the crusts off a slice of white bread, pour the milk over the crumb, and let it soak.
Step 3:

Finely chop the dill.
Step 4:

In a bowl, combine the ground meat, egg, the milk-soaked bread (squeezed out), garlic, dill, salt, and pepper. If you like, work in a small onion — finely chopped, either raw or sautéed in a skillet first.
Step 5:

Mix the meat mixture until smooth. If it seems too loose, stir in 1–2 tablespoons of semolina, mix, and let it sit for 15 minutes so the semolina can swell. It will soak up the excess moisture and firm up the mixture.
Step 6:

With damp hands, roll the mixture into small round meatballs.
Step 7:

Heat a little vegetable oil in a skillet and brown the meatballs over medium heat for about 5 minutes, until golden, turning them to color on all sides. If you'd rather skip the browning or want a lighter version, you can place them raw in the baking dish, cover with sauce, and bake for about 40–45 minutes. That said, browning first gives you tastier meatballs.
Step 8:

While the meatballs brown, make the sauce. Use any broth you have — chicken, beef, or vegetable. No broth on hand? Plain water works too.
Step 9:

Stir the corn starch into 50 ml (about 3 tablespoons) of cold broth until there are no lumps.
Step 10:

Pour the starch-broth mixture into the sour cream and stir well.
Step 11:

Pour in the remaining broth, season the sauce with salt and pepper to taste, and stir well.
Step 12:

My sauce came out fairly thin, but it thickens up nicely in the oven thanks to the starch. Adjust the amount to your liking. If you want the meatballs fully submerged, make about 1.5 times as much. I wanted the sauce to come about halfway up the meatballs.
Step 13:

Transfer the meatballs to a greased baking dish.
Step 14:

Pour the sour cream sauce into the dish. Place in an oven preheated to 350°F (180°C) and bake for about 20–25 minutes. Depending on the size of your meatballs and your oven, it may take a little more or less time. Your oven-baked meatballs in sour cream gravy are ready. Enjoy!

Keep in mind that every oven is different, so the temperature and cooking time may vary from what's listed here. For reliable results with any baked dish, it helps to know your own oven's quirks.
For tips and tricks on keeping dairy sauces smooth, check out our article: "Cream and Sour Cream in Cream Sauce: How to Keep Them from Curdling."
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to pick the right frying temperature and the best oils for the job (and which ones to avoid), see our guide.