1 lb. ground beef
1/4 c. fine, dry bread crumbs
1 lg. egg
3 cloves garlic, crushed
1 1/2 tsp. paprika
1/4 c. finely chopped fresh parsley
2 tbsp. oil
3 med. onions, thinly sliced
2 c. quartered, fresh mushrooms (about 6 oz.)
1 c. light cream
1/2 c. chicken broth
1 c. frozen peas, thawed
1 tsp. salt
1/2 tsp. pepper

In bowl, mix ground beef, egg, garlic, paprika, parsley, bread crumbs and shape into 1 inch balls. Brown in the hot fat in large skillet and remove to a casserole. Put the peas on top of meatballs. In the skillet, add 1 tablespoon more oil and cook the onion until softened; add mushrooms and brown. Add the cream and broth; cook, stirring until it thickens. Pour over meatballs and bake, uncovered, about 20 minutes at 350 degrees, stirring twice. Serve on noodles, rice, mashed potatoes or corn bread.