Stroganoff Meatballs

Time: 1 hour
Serves: 4 - 5

Meatballs:
1 1/2 ground beef
2/3 tsp garlic powder
1/2 tsp salt
2 T worcestershire sauce
1 c bread crumbs
1 egg
3 Tbs ketchup

Sauce:
1 med yellow onion, diced
16 oz white mushrooms, sliced
2 Tbs olive oil
2/3 c cooking sherry (you can buy non-alcoholic)
3 c chicken broth
1 Tbs Worcestershire sauce
1/2 c butter
5 Tbs flour
3 Tbs fresh dill or 2tsp dry
10 oz sour cream

Meatballs:
Preheat the broiler on low. Combine all ingredients in a bowl. Form 1"round meatballs (I use a 1 inch scoop) and place on a foil lined baking sheet (you may need to baking sheet and bake one sheet at a time). Broil for about 12-15 minutes until browned and cooked all the way through. Drain and set aside.

Sauce:
Soften onion in olive oil in a large pot over med low heat for about 6 minutes. Add mushrooms and soften for about 3 minutes on medium heat. Add sherry and bring to a low boil. Allow most of the sherry to reduce and be absorbed by mushrooms, about 5 minutes, and stir frequently. Add butter and let melt. Add flour and cook for one minute. Add broth and Worcestershire sauce and bring to a low boil, stirring often and mixing well. Add dill, sour cream and whisk again until sauce is smooth. Add meatballs to pot and simmer on low for 20 - 30 minutes. Makes about 50 meatballs.

Serve over cooked egg noodles.