Meatballs In Hungarian Sour Cream Gravy

• 1/2 large onion, chopped
• 1 tablespoon minced garlic
• 1 (1 ounce) envelope onion soup mix
• 1 (16 ounce) container sour cream
• 1 tablespoon Hungarian paprika
• 2 tablespoons dried parsley
• 2 tablespoons beef base (bullion)
• 2 tablespoons Worcestershire sauce
• 1 (7 ounce) can mushrooms, drained
• 3 cups water
• 2 tablespoons cornstarch
• 2 lbs frozen precooked meatballs
• 1 tablespoon olive oil

1. In a dutch oven, cook onion in olive oil until starting to soften.
2. Stir in garlic, cook for 30 seconds.
3. Add 3 cups water.
4. Stir in soup mix,paprika,soup base and Worcestershire sauce.
5. Add frozen meatballs.
6. Heat on medium high heat until meatballs are heated through. about 15 minutes.
7. Stir in parsley, sour cream and mushrooms.
8. Mix cornstarch with 1/4 cup water in a small bowl.
9. Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
10. Remove from heat.
11. Serve with mashed potatoes or buttered noodles.

onion, garlic, onion soup, sour cream, paprika, parsley, beef base, worcestershire sauce, mushrooms, water, cornstarch, meatballs, olive oil

Taken from www.food.com/recipe/meatballs-in-hungarian-sour-cream-gravy-164048 (may not work)