Last Updated on June 13, 2020 by YourFoodBuddy
Meatballs in fine cream sauce with capers is an old, classic recipe with a strong and satisfying taste. My family loves it, it’s a great pleasure to dip fresh homemade bread in this tasty sourish sauce.
Homemade meatballs soaked in a creamy sauce is like a flashback to childhood, to the times when you had no worries. This rustic dish will take you back to childhood and will remind you of the delicious taste of homelike meals.
Any meat becomes creamier and tastier when you add sour cream to it. Moreover, when you thicken the sauce with some browned flower it all becomes magically tasty. Although the aspect of the dish may not get you the impression of a fancy restaurant, you will forget about appearance, with your first bite. When you take a piece of fresh bread and soak it in the sauce and eat it with your hands, you’ll agree that happiness hides in small things, this is one of those things.
Ingredients for sour cream meatballs
Start by buying top-quality ground meat. For this recipe I used chicken and pork, I like the balance of fat and taste in this combo. To add taste to the meat, you shall need eggs, onion, granulated garlic, salt, pepper, and smoked paprika. Also, for the cream, you will need sour cream, some all-purpose flour to thicken the sauce, salt, pepper, and some capers for extra tanginess. As you can see, this exquisite dish is made out of simple ingredients available in any grocery store, at any time of the year.
How to prepare the meatballs
The meatballs are made with minced chicken and pork meat, enriched with egg, granulated garlic, and paprika. The meatballs will be accompanied by a sour-cream sauce with capers to give a particularly intense and aromatic tone. Making the meatballs may seem harder than it is. You just need to flavor up the ground meat by adding different spices like salt and pepper, granulated garlic, and some smoked paprika. Mix it all well then add one egg and one onion, finely chopped. Blend everything using your hands. Now here’s a trick my mom taught me some years ago on how to make the meatballs even fluffier in juicier. Place the meat in a plastic bag, tight it well then hit the bag with the meat upon the table surface. Repeat the hitting several times and you’ll see that the consistency of the meat slightly changes, it becomes softer.
Use this trick whenever cooking meatballs, the result will never disappoint.
How to shape the meatballs
The easiest way to perfectly shape the meatballs is by using an ice cream scoop. However, let’s be honest, not many of us have it available in the kitchen. Therefore, a regular spoon will do a perfect job, just arm yourself with patience. This process will take a bit of your time however when you master it, times will reduce in halves.
I like to prepare the meatballs in advance and have them all fried at once. For that, take a sheet of parchment paper and lay it on the table. Make sure you have some oil right next to you for you to grease your hands in order to avoid the meat sticking to your fingers. Just pour about 2 tablespoons of oil on a small plate so that you can use it whenever need it.
Now proceed to form the meatballs. Use a tablespoon to grab a small quantity of the flavored ground meat and round it in your palms. Don’t forget to grease your hands first. Place the balls on the parchment paper and repeat the procedure until there is no ground meat left.
How to fry the meatballs
Heat up a large frying pan and pour 1-2 tablespoons of olive oil. Let it heat. Then add the meatballs carefully one by one to the pan. Fry the meat on medium-low heat until they become slightly golden. Turn sides and make sure the heat touches the ball on every side.
Don’t cook the meatballs entirely, they should be ready for about 70-80%. By doing so, you allow them to soak in the sour cream later on. Keep the juices from the pan, you will add it later with the meatballs to the sour cream sauce. When you’re done with the meatballs, set them aside and proceed to the next step – the delicious sour cream sauce.
How to make the sour cream sauce?
It is the easiest part of the preparation yet it is the one that adds the finest taste to the dish. If you want your sauce to be thicker, start by browning one tablespoon of flour in a frying pan, when you see it has a yellowish color, add 1/4 cup of water to it and mix, you will get a creamy texture. Now pour 2 cups of sour cream in the pan you have previously fried the meatballs, and add the flour-water consistency to it. Season with salt, pepper and a few tablespoons of capers and mix well. The sauce is ready. It doesn’t need any special ingredients, it is perfect as is.
Now place the meatballs along with its juices in the sour cream and let it simmer for a couple of minutes. During these few minutes, the tastes will blend to perfection. Get ready to lick your fingers.
How to serve the sour cream meatballs
The meatballs in the sour sauce are a great companion to numerous side dishes. One of those is pasta orzo. You can as well have it served with boiled potatoes, plain pasta, wild rice, or with a loaf of fresh bread. No matter your choice, wash your hands well, and get ready to have the best dish of your childhood! Enjoy your meal!
Try out another irresistible meatball recipe with spaghetti.
Finger-licking Sour Cream Meatballs with Capers
- frying pan
- 2 cup ground chicken
- 2 cup ground pork
- 1 medium onion
- 2 tsp granulated garlic
- 2 tsp smoked paprika
- 2 tsp salt
- 1 tsp pepper
- 2 medium eggs
- 2 cups sour cream
- 2 tbsp capers
- 1 tsp flour
- 1/4 cup water
- Flavor up the ground meat by adding different spices like salt and pepper, granulated garlic, and some smoked paprika. Mix it all well then add one egg and one onion, finely chopped. Blend everything
- Prepare a sheet of parchment paper and lay it on the table
- Use a tablespoon to grab a small quantity of the flavored ground meat and round it in your palms. Place the balls on the parchment paper and repeat the procedure until there is no ground meat left.
- Fry the meat on medium-low heat until they become slightly golden (about 1-2 minutes). Turn sides and make sure the heat touches the ball on every side.
- In a separate clean frying pan brown one tablespoon of flour in a frying pan. When it has a yellowish color, add 1/4 cup of water to it and mix, you will get a creamy texture. Now pour 2 cups of sour cream in the pan you have previously fried the meatballs, and add the flour-water consistency to it. Season with salt, pepper and a few tablespoons of capers and mix well
- Now place the meatballs along with its juices in the sour cream and let it simmer for a couple of minutes. Serve with pleasure