Veal Meatballs

• 1 1/2 pounds ground veal
• 1 cup fine dry breadcrumbs
• 2 eggs, beaten
• 1/2 cup milk
• 1 clove garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3 tablespoons vegetable oil
• 3 tablespoons minced onion
• 3 tablespoons all-purpose flour
• 1 (16-ounce) carton commercial sour cream
• 1 tablespoon Worcestershire sauce
• 1 (4 1/2-ounce) jar sliced mushrooms, undrained
• Hot cooked noodles
• 1 teaspoon poppy seeds

1. Combine first 7 ingredients; mix well. Shape into 1 1/2-inch balls; brown in oil in a Dutch oven over medium heat. Remove meatballs and drain; reserve drippings. Cook onion in drippings until tender. Add flour; stir constantly.
2. Combine sour cream and Worcestershire sauce; gradually add to onion mixture, stirring constantly, until thickened. Add mushrooms and meatballs; gently turn to coat. Cover; simmer 30 minutes over low heat. Serve over hot cooked noodles, and sprinkle with poppy seeds.

ground veal, breadcrumbs, eggs, milk, clove garlic, salt, pepper, vegetable oil, onion, allpurpose, sour cream, worcestershire sauce, mushrooms, noodles, poppy seeds

Taken from www.myrecipes.com/recipe/veal-meatballs (may not work)