1 lb. ground chuck or ground round
1/2 lb. lean ground pork
1/2 c. minced onion
1 c. dry bread crumbs
1/4 c. snipped parsley (or flakes)
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/4 c. salad oil
1 (3 oz.) can chopped mushrooms (opt.)

Mix thoroughly beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours.

Shape mixture into tiny meatballs. In large skillet, "slowly" brown and cook meatballs in 1/4 cup oil. Remove meatballs and keep warm.

The meatballs are best when they are bite size (about the size of a quarter).

SAUCE:

1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. sour cream
1-2 cans cream of mushroom soup, undiluted
2 c. water

I use 1 1/2 cups sour cream and enjoy the sauce even more. It's more tasty and twice as rich.

Blend flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Gradually stir in sour cream and mushroom soup, mixing until smooth. Add meatballs and heat through. Serves 6.