Meatballs Paprikash with Rice

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Meatballs Paprikash with Rice

This recipe was contributed by Cynthia from
Servings: 6


  • lb lean ground beef
  • 3/ cup bread crumbs
  • 1 tssalt
  • 1/2 tsfreshly ground black pepper
  • 1 egg bten
  • 1/4 cup mi
  • Canola oil
  • Tbs all-purpe flour
  • 1 Tbs paprika
  • 1 tsp freshly grnd black pepper
  • 1-1/2 cups beef brot warmed
  • 3/4 cup sour cream
  • Hocooked rice to serve


  • Combine first 6 ingredients, mixing well. Chill 2 hours. Shape mixture into 1-1/2-inch meatballs; brown in hot oil in a large skillet over medium heat. Remove meatballs, and drain on paper towels, reserving pan drippings in skillet.
  • Add flour, paprika, and 1/4 teaspoon pepper to pan drippings; mix well. Gradually add broth, stirring until smooth. Remove from heat; cool slightly. Add sour cream and the meatballs; cook over medium heat, stirring constantly, until thoroughly heated. Do not allow to boil. Serve over rice. Serves 6.

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