2 lbs. lean ground beef
1 med. onion, chopped
2 eggs
2 to 3 slices white bread
1 tsp. salt
1 tsp. pepper
2 tsp. dry mustard
2 cans cream of mushroom soup
2 c. water
1 (16 oz.) carton sour cream

Place meat, onion, and crumbled bread in large bowl. Work meat with hands until onion and bread are mixed in. Add eggs, salt, pepper, and mustard to mixture. Continue working with hands until mixed thoroughly. Roll into 1 inch meat balls. Brown meatballs on all sides in hot oil and drain. Place meatballs into large Dutch oven. Add water and soup and cook 30 to 40 minutes until meatballs are done. Turn off heat and stir in sour cream right before serving. Serve over hot mashed potatoes. Yield: 10 servings.