|Milk||1⁄3 Cup (5.33 tbs)|
|Finely crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Ground beef||1 Pound|
|Ground pork||1 Pound|
|Instant beef bouillon granules||2 Teaspoon|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can, 14 Ounces)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Hot cooked noodles||2 Cup (32 tbs)|
In bowl combine eggs and milk.
Stir in cracker crumbs, thyme, oregano, 1/2 teaspoon salt, and dash pepper.
Add ground beef and ground pork; mix well.
Shape meat mixture into 1-inch meatballs.
In large skillet brown the meatballs, half at a time; drain off fat.
Return meatballs to skillet.
Add bouillon granules and 1 cup water.
Cover; simmer for 20 minutes.
Remove meatballs from skillet.
Skim fat from pan juices.
Add mushrooms and 1/4 teaspoon salt to juices in skillet.
Combine flour and 1/2 cup cold water; add to juices.
Cook and stir till thickened and bubbly.
Stir about 1/2 cup of the hot mixture into sour cream; return to skillet.
Heat through over low heat; do not boil.
Serve with hot cooked noodles.
Garnish with snipped parsley, if desired.