|Finely crushed saltine crackers||1⁄4 Cup (4 tbs)|
|Dried thyme||1 Dash, crushed|
|Dried oregano||1 Dash, crushed|
|Ground pork||1⁄2 Pound|
|Ground beef||1⁄2 Pound|
|Cooking oil||1 Tablespoon|
|Instant beef bouillon granules||1 Teaspoon|
|All purpose flour||2 Tablespoon|
|Dairy sour cream||8 Ounce (1 Carton)|
|Water||3⁄4 Cup (12 tbs)|
|Canned sliced mushrooms||4 1⁄2 Ounce, drained (1 Can)|
|Hot cooked noodles/Hot cooked rice||1 Cup (16 tbs)|
1 Combine crackers, egg, milk, 1/4 teaspoon salt, thyme, oregano, and pepper. Add ground meats; mix well. Form meat mixture into 40 meatballs, about 1 1/2-inch balls. In a 12-inch skillet brown the meatballs in hot oil, turning carefully to brown all sides. Stir together the 1/2 cup water and bouillon; add to skillet. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until juices are no longer pink. Remove meatballs from skillet; skim fat from drippings.
2 Meanwhile, combine the flour and sour cream. Stir in the 3/4 cup water, mushrooms, and the 1/4 teaspoon salt. Stir into skillet or large saucepan, scraping up any browned bits. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Add the meatballs. Heat through.