Recipe: Pork Meatballs Stroganoff

Pork Meatballs Stroganoff

1 pound lean ground pork
1/2 cup soft bread crumbs
1 egg, beaten
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
8 ounces fresh mushrooms, quartered
1 small onion, chopped
1 tablespoon flour
1/2 cup dry sherry
1/2 cup water
1/2 cup dairy sour cream
Hot cooked noodles
Snipped parsley

In a mixing bowl combine ground pork, bread crumbs, egg, salt and pepper; mix well. Shape into 12 meatballs.

In a large skillet brown meatballs in hot oil; remove. Pour off pan drippings, reserving 2 tablespoons in skillet.

Cook mushrooms and onion in drippings until tender, about 3 minutes.

Add flour; cook and stir for 1-2 minutes; stir in sherry and water. Cook and stir until thicken.

Return meatballs to skillet. Simmer, covered, 20 minutes. Remove from heat; stir in sour cream.

Serve over hot cooked noodles. Garnish with parsley.

Servings: 4
Source: National Pork Board