Beef Stroganoff Sauce With Meatballs

• 1/2 teaspoon vegetable oil, or as needed
• 1 pound ground sirloin
• 3 tablespoons Worcestershire sauce
• 1 egg
• 1/3 cup dry bread crumbs
• 1/2 small onion, chopped
• salt and ground black pepper to taste
• 1/4 cup butter, divided
• 1 (16 ounce) package mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 (10.5 ounce) can beef broth
• 1 teaspoon ground mustard
• 1/3 cup sour cream

1. Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
2. Combine ground sirloin, Worcestershire sauce, egg, bread crumbs, onion, salt, and pepper in a bowl. Mix well. Divide into golf ball-sized meatballs. Place on the prepared baking sheet.
3. Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
4. Melt 2 tablespoons butter in a large skillet over medium heat. Add mushrooms; cook and stir until soft, about 10 minutes. Push mushrooms to the side of the pan.
5. Melt remaining 2 tablespoons butter in the skillet; whisk in flour. Add broth and mustard; bring to a boil. Add meatballs and cook until some sauce is absorbed, 10 to 15 minutes. Remove from heat. Add sour cream and stir to combine.

vegetable oil, ground sirloin, worcestershire sauce, egg, bread crumbs, onion, salt, butter, mushrooms, flour, beef broth, ground mustard, sour cream

Taken from www.allrecipes.com/recipe/262071/beef-stroganoff-sauce-with-meatballs/ (may not work)