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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds ground veal |
1 cup fine dry breadcrumbs |
2 eggs, beaten |
1/2 cup milk |
1 clove garlic, minced |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
3 tablespoons vegetable oil |
3 tablespoons minced onion |
3 tablespoons all-purpose flour |
1 (16-ounce) carton commercial sour cream |
1 tablespoon worcestershire sauce |
1 (4 1/2-ounce) jar sliced mushrooms, undrained |
hot cooked noodles |
1 teaspoon poppy seeds |
Directions:
1. Combine first 7 ingredients; mix well. Shape into 1 1/2-inch balls; brown in oil in a Dutch oven over medium heat. Remove meatballs and drain; reserve drippings. Cook onion in drippings until tender. Add flour; stir constantly.
2. Combine sour cream and Worcestershire sauce; gradually add to onion mixture, stirring constantly, until thickened. Add mushrooms and meatballs; gently turn to coat. Cover; simmer 30 minutes over low heat. Serve over hot cooked noodles, and sprinkle with poppy seeds.
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