STROGANOFF MEATBALLS

Stroganoff Meatballs

1 1/2 pounds lean ground beef
1 teaspoon salt
1 1/2 cups bread crumbs
2 teaspoons Worcestershire sauce
1/4 cup finely chopped onion
1/4 cup milk
2 eggs

Sauce
1 1/2 cups mushrooms
1/2 cup chopped onions
1/4 cup butter or margarine
4 tablespoons flour, divided
1/4 teaspoon salt
1 1/2 cups beef broth
1 cup sour cream

In a bowl, combine the eggs, milk, onion and Worcestershire sauce. Stir in bread crumbs and salt. Add beef and mix well. Shape into 1 1/4-inch balls. Place in pan, lightly sprayed with cooking spray, and bake at 350 degrees F for 20 minutes or until meat is no longer pink.

Sauce: Melt butter in a heavy saucepan, saute mushrooms and chopped onions until tender. Stir in 3 tablespoons flour and salt until blended. Gradually add beef broth. Cook and stir until smooth.

Combine sour cream with remaining 1 tablespoon flour until smooth, then stir into the mushroom mixture. Add meatballs; simmer until heated through. Serve over noodles.

Makes 6 servings.

Meatballs can be made ahead of time and frozen.