Beefy Mushroom Meatballs

• 2 slices bread, torn
• 2 tablespoons milk
• 1 egg, beaten
• 3 tablespoons finely chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs ground beef
• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1 (10 1/2 ounce) can beef consomme
• 2 (4 ounce) cans mushroom stems and pieces, drained
• 1 tablespoon dried parsley flakes
• 1 teaspoon Worcestershire sauce
• 1 teaspoon beef bouillon granules
• 1/2 cup sour cream
• hot cooked noodles (optional)
• minced fresh parsley

1. In a bowl, combine bread and milk. Add the egg, onion, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat until no longer pink. Drain on paper towels.
2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add consomme; bring to a boil. Reduce heat; add the mushrooms, parsley, Worcestershire sauce and bouillon. Add meatballs; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat; stir in sour cream. Serve over noodles if desired. Garnish with parsley. Yield: 6-8 servings.

bread, milk, egg, onions, salt, pepper, ground beef, butter, flour, beef consomme, mushroom stems, parsley flakes, worcestershire sauce, beef bouillon granules, sour cream, noodles, fresh parsley

Taken from www.food.com/recipe/beefy-mushroom-meatballs-165203 (may not work)