Prep Time 10m
Cook Time 30m
Ready Time 40m
Yield 6 servings

  • 1 egg, lightly beaten
  • 1/3 cup cup plain dry bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons Crisco® Pure Vegetable Oil
  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1/2 pound mushrooms, sliced
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon ketchup
  • 1 (10.5 oz.) can beef broth
  • 1/2 envelope dry onion soup mix
  • 1/2 cup sour cream, or more to taste
  • Hot cooked egg noodles
Preparation Directions
  • Step 1In a large bowl combine egg, bread crumbs, Worcestershire sauce, salt and pepper. Add meat. Mix until well blended. Shape into eighteen 2-inch meatballs
  • Step 2Heat 2 tablespoons oil in large skillet over medium heat. Add meatballs. Brown on all sides. Reduce heat to low. Cook 10 minutes, stirring occasionally. Remove meatballs from skillet.
  • Step 1Add 1 tablespoon oil to skillet. Add mushrooms. Cook and stir 4 minutes. Remove skillet from heat.
  • Step 2Stir in flour and ketchup until blended. Gradually stir in broth. Add soup mix. Return to heat. Bring to a boil. Reduce heat to low. Simmer 2 minutes.
  • Step 3Stir in sour cream. Return meatballs to skillet. Heat thoroughly, stirring occasionally, but do not bring to a boil. Serve over cooked egg noodles.
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