1 lb. ground round or chuck
3/4 lb. ground pork
1 c. cracker crumbs
2 tsp. salt
Dash each pepper, thyme, oregano
1/2 c. milk
1 1/2 c. sour cream
2 eggs
2 tbsp. cooking oil
1/2 c. sour cream
6 oz. can mushrooms, drained

Combine meats, crumbs, seasonings, milk and eggs. Form into meatballs and brown in hot oil. Drain off excess fat and add 1 1/2 cup sour cream. Cover and simmer 1 hour. Remove meatballs to warm serving dish. Stir 1/2 cup sour cream into mixture in skillet, add mushrooms. Heat to boiling point. Pour over meatballs. Serve over rice or noodles.