Prep: 30 minutes I Bake: 15 minutes | Yield: 6 servings
1/4 cup milk
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
1-1/2 cups soft breadcrumbs
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup butter
4 tablespoons all-purpose flour, divided
1/4 teaspoon salt
1-1 /2 cups beef broth
1 cup (8 ounces) sour cream
Hot cooked noodles
In a large 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-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350′ for 15-20 minutes or until meat is no longer pink; drain.
In a large saucepan, saute mushrooms and onion in butter until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add broth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
Combine the sour cream and remaining flour until smooth; stir into the mushroom mixture. Add the meatballs. Simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. Serve over noodles. Sprinkle with paprika if desired.