2 c. soft bread crumbs
1/2 c. milk
3 eggs
1 tsp. dry mustard
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 (10 oz.) pkgs. Green Giant rice originals, frozen long grain or wild rice
1/2 c. mushrooms
1/4 c. flour
1 beef bouillon cube or 1 tsp. instant
2 1/2 c. water
1 tbsp. ketchup
1 c. sour cream
3 tbsp. chopped parsley

Heat oven to 350 degrees. In large bowl, combine bread crumbs, milk, eggs, dry mustard, thyme and pepper. Add meats, mix thoroughly. Shape into 35 - 1 1/2 inch meatballs. Place in 13 x 9 inch baking dish. Bake for 30 minutes. Meanwhile, cook rice according to directions; add mushrooms. In small saucepan, combine flour, bouillon, water and ketchup. Cook until mixture thickens, stirring constantly. Stir in sour cream. Put rice on plate. Place meatballs on rice. Pour gravy over all.