- 1 pound lean ground beef, pork, chicken or turkey
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons vegetable oil
- 8 ounces fresh mushrooms, cut into quarters
- 1 small onion, chopped
- 1 tablespoon flour
- 1/2 cup dry sherry
- 1/2 cup water
- 1/2 cup dairy sour cream
- hot cooked noodles
- parsley to garnish
In a mixing bowl, combine ground meat, bread crumbs, eggs, salt and pepper; mix well. Shape into 12 meatballs. In a large skillet brown meatballs in hot oil; remove. pour off pan drippings, reseving 2 tablespoons in skillet. Cook mushrooms and onion in drippings until tender, about 3 minutes. Add flour; cook and stir for 1-2 minutes or until thinkened and bubbly. Stir in sherry and water. Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream. Serve over hot cooked noodles. Garnish with parsley.