Cooking Light, JULY 2006
YUM! These were delicious. I made them with beef instead of chicken because that’s what we had on hand, but they were still FABULOUS! There wasn’t enough sauce to suit my BF, which I agree. For all the meatballs we made, there wasn’t enough sauce. The flavor was delicious. The nutmeg really changes the flavor of the meatballs. The sour cream sauce was VERY tangy. I will probably try and make more of the sauce the next time I make these.
Measuring cups and spoons
2 Mixing bowls (one to mix and one to keep the meatballs warm while the sauce cooks)
Wooden spoon or heat resistant spatula