- 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
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with oil.
- 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.
- Bake in the preheated oven until meatballs are no longer pink in the center, about 15 minutes.
- 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.
- 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.
04/26/2018
recipepes.com
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455 calories
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