Meatballs in Creamy Oregano Sauce

I used quick oats and egg to bind the meatballs. If you don’t like this option you can use freshly chopped breadcrumbs soaked in ¼ cup milk. The amount of broth and sour cream you add will depend on the amount of sauce you want. Please adjust accordingly. I wish you a pleasant week!

Meatballs in Creamy Oregano Sauce

Preparation time: 20 minutes; Cooking time: 45 minutes; Serves: 3

Ingredients for meatballs

  • 500g (1Ib) lean ground beef
  • ½ cup (60g) uncooked quick cooking oats
  • 1 egg
  • 1 teaspoon salt
  • ½   teaspoon cayenne pepper
  • 1 teaspoon oregano

Other Ingredients 

  • 3-4 tablespoons olive oil
  • 1 small onion finely chopped
  • 1 teaspoon oregano
  • ½ teaspoon cayenne pepper or dried chilli flakes
  • 2 tablespoons flour
  • 2 cups chicken or beef broth (or water and bouillon cube)
  • ½ cup sour cream
  • ¼ cup finely chopped parsley to garnish

Instructions

  1. In a large bowl, mix together the beef, oats, egg, salt, pepper and oregano.
  2. Form the mixture into 1-inch round meatballs. (about 30 x 20g meatballs)
  3. Heat 2 tablespoons olive oil in large skillet over medium high heat. Cook the meatballs, in two batches, until well browned on all sides. Remove and set aside on plate lined with paper towel.
  4. In the same skillet add 1-2 tablespoons olive oil (if necessary). Add the onion, oregano and cayenne and cook over medium low heat until onion is soft about 5 minutes.
  5. Add the flour and cook 1 minute, then remove the pan from the heat and gradually stir in the broth until the flour is blended and smooth. Bring the sauce to the boil and simmer 2 minutes until thickened.
  6. Return the meatballs to the skillet. Bring back to the boil and simmer 15 minutes, stirring frequently, or until meatballs are cooked.
  7. Just before serving, vigorously stir the sour cream in a small bowl until smooth. Remove the pan from the heat and gradually stir in the sour cream into the meatball sauce. Heat the sauce until piping hot and then serve immediately. I usually serve mine with pasta.

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Step By Step Photos

In a large bowl, mix together the beef, oats, egg, salt, pepper and oregano. Form the mixture into 1-inch round meatballs. (about 30 x 20g meatballs)

Heat 2 tablespoons olive oil in large skillet over medium high heat. Cook the meatballs, in two batches, until well browned on all sides. Remove and set aside on plate lined with paper towel. In the same skillet add 1-2 tablespoons olive oil (if necessary). Add the onion, oregano and cayenne and cook over medium low heat until onion is soft about 5 minutes, Add the flour.

And cook 1 minute, then remove the pan from the heat and gradually stir in the broth until the flour is blended and smooth. Bring the sauce to the boil and simmer 2 minutes until thickened.

Return the meatballs to the skillet. Bring back to the boil and simmer 15 minutes, stirring frequently, or until meatballs are cooked. Just before serving, vigorously stir the sour cream in a small bowl until smooth. Gradually stir in the sour cream into the meatball sauce (off the heat) and then heat until piping hot.

 serve immediately. I usually serve mine with pasta.

 garish with chopped parsley

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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