- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 66 g
- Saturated Fat
- 22 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 44 g
- Cholesterol
- 178 mg
- Sodium
- 567 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 822
- Total Fat
- 66 g
- Saturated Fat
- 22 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 44 g
- Cholesterol
- 178 mg
- Sodium
- 567 mg
Ingredients
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Directions
- Heat oil in a heavy large skillet over medium-high heat. Add meatballs and cook until brown, about 8 minutes. Using tongs, transfer meatballs to a bowl. Add flour to skillet and cook 1 minute over low heat, scraping up browned bits from bottom of skillet. Stir in broth, milk, sour cream, meatball seasoning, chives and seasoning salt, to taste, using a whisk.
- Return meatballs to skillet. Simmer until liquid thickens enough to coat meatballs, about 5 minutes. Remove skillet from heat. Spoon sauce on top of meatballs and serve immediately.
