1 1/2 lbs. ground beef
1/4 c. fine dry bread crumbs
1/3 c. ice water
Salt & pepper to taste
1 med. onion, chopped
1 tbsp. butter
1 can sliced mushrooms, drain and reserve liquid
2 tbsp. flour
1 bouillon cube, dissolved in 1 cup boiling water
1 tbsp. paprika
1/2 c. dairy sour cream
Chopped parsley

Mix lightly, ground beef, bread crumbs, ice water, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons onion. Shape into 18 balls and brown slowly in butter. Remove meatballs and saute remaining onion and mushrooms in drippings. Blend in flour. Gradually add mushroom liquid and bouillon and bring to a boil, stirring constantly. Add meatballs, cover and simmer about 15 minutes. Remove meatball to hot serving dish. Stir paprika and sour cream into liquid in skillet, heat. Pour sauce over meatballs. Sprinkle with parsley. I use my crock pot for this dish, too.