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Meatballs Stroganoff

1 1/2 to 2 pounds ground chuck
1 teaspoon salt
1/4 teaspoon pepper
4 teaspoons A1 steak sauce
1/3 cup dry bread crumbs
1 egg
2 tablespoons butter

Sauce:
2 tablespoons butter
8 ounces mushrooms, sliced
2 tablespoons flour
1 teaspoon ketchup
1 can condensed beef broth, (10 1/2 ounces)
1 package dry onion soup mix
1 cup dairy sour cream

Meatballs: In a large bowl combine ground beef with salt, pepper, A1 steak sauce, crumbs and egg, mixing gently until well blended. Shape mixture into large 1 1/2 to 2-inch meatballs. Brown meatballs in a large skillet in the butter. Reduce heat and continue cooking for about 10 minutes. Remove meatballs and set aside. Pour off all but about a tablespoon of the drippings.

Sauce: Add 1 tablespoon butter to the skillet, saute mushrooms and remove from heat. Stir in flour and ketchup; add broth gradually. Add onion soup mix, bring to a boil, then reduce heat and add meatballs. Stir in sour cream; heat through but do not boil. Serve with hot buttered noodles, mashed potatoes, or rice.
Serves 6.

Cocktail Meatballs

1 1/2 lbs. ground beef
1 lb. pork sausage
1 medium onion
1 tsp. mustard
1 tsp. chives
1/4 tsp. oregano
1 T. dried parsley flakes
1 T. favorite steak sauce (A1)

Sauce:
14 oz. bottle catsup
1/4 tsp oregano
1 T. steak sauce (A1)
1 T. vinegar
2 T. brown sugar or honey
1 tsp. dry mustard
1/4 cup applesauce

Mix meat, chop onion fine. Mix ingredients together. Form into small balls. Brown in bacon droppings when finished drain well. Mix sauce and pour over meatballs and simmer.

Optional Variety: Substitute crushed clove of garlic for applesauce. Substitute Worcestershire sauce for your favorite steak sauce. Add rosemary leaves, 1 tablespoon barbecue or 1 tablespoon horseradish to the sauce. Salt and pepper to taste or add your favorite flavorings.