Ingredients
Meatballs
2 tsp (10 ml) salt
½ tsp (2.5 ml) pepper
2 lbs (908 g) ground beef
1 cup (250 ml) bread crumbs
1 cup (250 ml) Canadian mil or water
Sauce:
2 cups (500 ml) water
1 small onion finely chopped
¼ cup (60 ml) instant beef soup mix/powder
1 tsp (5 ml) salt
¼ tsp (1.25 ml) pepper
4 tbsp (60 ml) cornstarch + ¼ cup (60 ml) water
1 cup (250 ml) sautéed mushrooms or 1 - 10 oz (284 ml) can sliced mushrooms
1 - 10 oz (284 ml) can of cream of mushroom soup
2 tsp (10 ml) dry parsley flakes
¼ tsp (1.25 ml) paprika
2 cups (500 ml) Canadian sour cream
Directions
Meatballs:
Preheat oven at 425°F.
In large bowl, mix meatballs ingredients. Shape into about 40 meatballs.
Put on a rimmed baking sheet and bake in the oven for 15 minutes.
Pile the meatballs into casserole dish.
Sauce:
In medium saucepan, put the water, onion, beef soup mix, salt and pepper and bring to a boil.
Mix corn starch and ¼ cup of water together and add to boiling liquid, stirring until thickened.
Add the rest of the sauce ingredients in the saucepan.
If too thick, add a bit of water.
Pour over meatballs, cover, and bake at 350°F for 25-30 minutes.