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2 to 3 lb. lean ground beef
1 lg. onion, finely diced (may use dehydrated)
1/4 c. soy sauce
2 to 3 eggs (1 per pound of meat)
2 to 3 tbsp. mustard, spicy
2 to 3 tbsp. catsup
About 3/4 cup bread crumbs, or quick oats or cereal flakes, finely crushed

Mix all ingredients using a large meat fork, or by hand, until the consistency is right for forming 1 inch balls. If too moist, add additional dry ingredients. But try to keep it a soft, tender mix workable in the palm without crumbling. Wipe excess grease off hands with paper towel occasionally.

Place meatballs on large cookie tray and bake in 350 degree oven until well browned, but not dry. May need to drain any excess grease during cooking time, about 35 to 45 minutes.


1 pt. sour cream
1 can cream of mushroom soup
1/2 c. cooking sherry or dry white wine

Combine sauce ingredients in large skillet or sauce pot (6 quarts). Blend with wire whip until smooth over low heat. Add well-drained meatballs, along with any browning scrapings from pan.

Mix well, until meatballs are coated. Simmer about 20 to 30 minutes. May be served in chafing dish, with additional wine/sherry to moisten while heating. Serve with cooked, wide egg noodles.

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