Ingredients
1 lb lean ground beef
1/2 cup dry bread crumbs
2 tbsp finely chopped onion
1 large egg
salt and pepper
1 can cream of mushroom soup
2 tbsp milk
8 oz sour cream
Preparation
Combine fist five ingredients very well and form into small meatballs. Brown in a skillet with a lid. When evenly browned, drain off the excess oil. Add cream of mushroom soup and milk, stir, and cover. Simmer at low heat for about 20 minutes or a little more. A few minutes before serving, add sour cream, heat a little and serve over hot buttered noodles.
