1 lb. lean ground beef
1 lb. ground veal or chicken
1 lb. ground pork
3/4 c. fine dry bread crumbs
1 1/2 c. milk
3 eggs, beaten
1 lg. onion, minced
1 tbsp. dried parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. thyme
3/4 c. butter
1 lb. sliced fresh mushrooms
Sour cream sauce (recipe follows)

Soak bread crumbs in milk. Thoroughly mix together meat, eggs, onion, parsley, salt, pepper, herbs and milk mixture. Working with wet hands, form into 1 inch balls. Melt butter in frying pan over medium heat. Add meatballs and shake pan to keep meatballs round and brown on all sides. Remove meatballs and place in covered dish, keep warm. Add mushrooms to pan and saute until tender, place on meatballs. Make sauce and cover meatballs. Cover and bake in a 350 degree oven 20 minutes. Meatballs can be frozen then thawed and baked if desired.

SOUR CREAM SAUCE:

Loosen drippings from bottom of pan with 3/4 cup water.

Add:

1/2 c. soy sauce
1/2 tsp. pepper
1/4 tsp. each basil, marjoram, rosemary and thyme

Reduce heat and stir in 3 cups sour cream. Stir until smooth.