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Meatballs in sour cream sauce in a frying pan

Skillet Meatballs in Sour Cream Sauce

Quick, tasty, juicy, and bathed in a mild, creamy sauce — perfect for dinner! Skillet meatballs in sour cream sauce come together in 30 minutes, putting them right in the fast-and-easy category. And if you shape and freeze them ahead of time, cooking takes only about 10 minutes!

Julia M.

Recipe author

Meatballs in sour cream sauce in a frying pan

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Composition / ingredients

Servings:

Ground meat (any ground meat you like)

500

Onion

Egg

Flour

Water

300

Sour cream

150

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 7 g

Fats 71 % 20 g

Carbohydrates 4 % 1 g

214 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make skillet meatballs in sour cream sauce? Gather everything you need. Use any ground meat you like — chicken, turkey, beef, or pork, as I did. I grind mine myself, choosing meat with a little fat so the meatballs stay juicier. The sour cream can be any fat content.
Step 2:

Put the ground meat in a large bowl. Peel the onion and rinse it in cold water. Finely chop the onion and add it to the bowl with the meat.
Step 3:

Then crack in one egg. Season with salt and spices to taste — I use dried basil and paprika.
Step 4:

Mix all the ingredients together well. Then knead the mixture by picking it up and throwing it back down into the bowl a few times. Why do this? It makes the meat mixture denser, which keeps the meatballs from falling apart as they cook. If the mixture is very moist and loose, add a little starch to make it thicker and more cohesive.
Step 5:

Pour a little vegetable oil into a hot skillet. With damp hands, roll the mixture into meatballs a little bigger than a walnut. Add them to the skillet and brown them on all sides. Then pour in a little hot water, cover, and simmer over low heat for 15 minutes.
Step 6:

For the sauce, whisk the flour into the cold water, then stir in the sour cream. The flour thickens the sauce slightly and keeps the sour cream from separating. For more sauce, add a little more water.
Step 7:

At the end of cooking, pour the sour cream sauce over the meatballs and bring to a boil, stirring. Add a little salt. For extra flavor, you can stir in a little garlic.
Step 8:

Heat the meatballs in the sauce for a couple of minutes, then take the pan off the heat.
Step 9:

The meatballs are best served hot. Pair them with any side dish or a fresh vegetable salad. Enjoy!

One thing to keep in mind: the wrong pan can ruin even the best recipe. A good skillet makes all the difference here.
Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Choose a refined, high-smoke-point oil for frying and avoid overheating it.
A tip for creamy sauces: to keep cream or sour cream from curdling, add it off high heat and warm it gently — never let it hit a hard boil on its own.