1 lb. ground chuck
1/2 lb. ground pork
1 onion, finely chopped
1/2 c. dry bread crumbs
1 egg, beaten
1/2 c. water
1 c. beef bouillon
4 oz. can of mushrooms
1/2 c. sour cream
1 tbsp. flour
butter for browning
Salt & pepper to taste
Rosemary & Worcestershire sauce if desired

Mix ground chuck, ground pork, onion, bread crumbs, egg, water, salt, pepper, rosemary and Worcestershire sauce. Mix well and form into small balls. Melt butter in pan, add meatballs and brown on all sides. Add bouillon, cover and simmer for about 20 minutes. Drain mushrooms, combine mushroom liquid with sour cream and flour. Pour over meatballs and carefully stir in until well blended. Add mushrooms and simmer an additional 15 minutes. Serve over noodles or rice. Serves 6.