QiMeal
Michigan Meatballs
Michigan Meatballs · ready in 1 h · 4 servings · 520 kcal per serving · easy · 6 ingredients
Tender, savory meatballs slowly simmered in a creamy, buttery sauce with gentle paprika warmth, creating a comforting Midwestern classic that feels hearty, cozy, and deeply satisfying.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Serves
- 4
- kcal
- 520
- Difficulty
- easy
Ingredients · 4 servings
- 50 gEgg
- 120 gSour cream
- 60 gFlour
- 4 gPaprika
- 115 gButter
- 240 gWater
Equipment
stovetop, mixing bowl, fork, measuring cups, measuring spoons, prep bowl, plate, large skillet, wooden spoon, lid, oven mitts, stove timer
Instructions
- Mix meatball base
Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix. · 5 min
What to look for: Mixture evenly combined
- Shape and coat meatballs
Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture. · 10 min
What to look for: Evenly coated meatballs
- Brown meatballs
Brown slowly in 1 or 2 cup butter in large deep skillet. · 12 min
What to look for: Golden brown exterior
- Add liquid and cover
After browning add soups and water. · 3 min
What to look for: Liquid bubbling gently
- Simmer until tender
Cover skillet with tight-fitting lid and simmer for 30 minutes. · 30 min
What to look for: Sauce slightly thickened
Nutrition (per serving)
| kcal | 520 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 16 g |
| of which sugars | 3 g |
| Fat | 38 g |
| of which saturated | 18 g |
| Fibre | 1 g |
| Sodium | 780 mg |
Nutri-ScoreD
Allergens
Contains: eggs, milk, gluten
May contain: soybeans, mustard, celery
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
Ingredient substitutions
Egg
- Aquafaba: Whip lightly before adding for best binding.
Sour cream
- Greek yogurt: Use full-fat for closest richness.
Flour
- Cornstarch: Creates a lighter coating when browning.
Paprika
- Smoked paprika: Adds deeper smoky complexity.
Butter
- Ghee: Higher smoke point, similar richness.
Water
- Beef broth: Enhances savory depth without extra fat.
