Meatballs:
1 egg
1/4 c. milk
1/4 c. finely chopped onion
2 tsp. Worcestershire sauce
1 1/2 c. soft bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. lean ground beef
SAUCE:
1 1/2 c. sliced fresh mushrooms
1/2 c. chopped onion
1/4 c. butter or margarine
4 Tbsp. all-purpose flour, divided
1/4 tsp. salt
1 1/2 c. beef broth
1 c. (8 oz.) sour cream
Hot cooked noodles
Paprika, optional In a bowl, combine the egg, milk, onion and Worcestershire sauce. Stir in bread crumbs, salt and pepper. Add beef; mix well. Shape into 1 1/4″ balls. Place in a lightly greased 15×10x1″ baking pan. Bake, uncovered, @ 350 degrees, or until meat is no longer pink. In a saucepan, sauté mushrooms and onion in butter until tender. Stir in 3 Tbsp. flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat. Combine sour cream and remaining flour until smooth; stir into mushroom mixture. Add meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika, if desired. 6 servings.
