Meatballs in Mushroom Sour Cream Sauce

• 1 1/2 Lbs ground beef
• 23 cup bread stuffing
• 1/2 cup evaporated milk
• 1 cup cheddar cheese, very old, sharp grated
• 1 small onions chopped
• 1 can deviled ham
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1 can soup, cream of mushroom
• 1/2 pint sour cream

1. Pour milk on bread dressing and allow to soak for 5 to 10 minutes.
2. Mix hamburg, bread dressing mixture, cheese, onions and ham together.
3. Season with salt and pepper.
4. Form into meatballs of desired size.
5. Brown meatballs either in frying pan or oven.
6. Add drippings from which fat has been removed, to the mushroom soup.
7. Heat but do not boil.
8. Add sour cream to mushroom soup a little at a time and stir thoroughly.
9. DO NOT BOIL.
10. When sauce is heated, pour over meatballs in casserole dish.
11. Add sauteed mushrooms if desired.
12. Return to oven for 5 to 10 minutes.
13. Serve over boiled rice.

ground beef, bread stuffing, milk, cheddar cheese, onions, ham, black pepper, salt, soup, sour cream

Taken from recipeland.com/recipe/v/meatballs-mushroom-sour-cream-s-42312 (may not work)