European Veal Meatballs

• 1 lb. ground veal
• 1/2 c. dry bread crumbs
• 1/4 c. milk
• 1 egg, beaten
• 2 Tbsp. chopped parsley
• 1 clove garlic, minced
• 1 tsp. pepper
• 3/4 tsp. salt
• 2 Tbsp. vegetable oil
• 2 Tbsp. all-purpose flour
• 1 (4 oz.) can sliced mushrooms (undrained)
• 1 1/2 c. sour cream
• 1 tsp. browning and seasoning sauce
• 1/2 to 3/4 c. milk

1. Combine first 8 ingredients in mixing bowl and mix well. Shape mixture into 1 1/2 inch balls.
2. Brown in hot oil 5 to 6 minutes in a large skillet.
3. Remove meatballs, reserving pan drippings.
4. Stir and add flour to drippings; blend.
5. Reduce heat; add mushrooms, sour cream and browning and seasoning sauce, stirring constantly.
6. Gradually stir in milk.
7. Return meatballs to skillet and cook over low heat 10 minutes.
8. Serve over noodles or rice.

ground veal, bread crumbs, milk, egg, parsley, clove garlic, pepper, salt, vegetable oil, flour, mushrooms, sour cream, browning and seasoning sauce, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978055 (may not work)