Ingredients:

• 2 large egg
• 1/2 cup milk
• 1/2 cup dry bread crumbs
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 3/4 teaspoon poultry seasoning
• black pepper
• 1 1/2 pounds ground beef
• 2 1/2 cups beef stock
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped finely
• 2 tablespoon all-purpose flour
• 2 teaspoon caraway seeds
• 1/2 cup sour cream
• spaetzle for serving, if desired (found in German section of your grocery store)

Directions:

1. In a bowl combine eggs, milk, bread crumbs, parsley, salt, poultry seasoning, black pepper, and ground beef until well blended. Shape into 1 1/2″ meatballs.
2. In a skillet, brown meatballs over medium heat until just cooked through. Drain fat from pan.
3. Add stock, mushrooms and onion. Bring mixture to a boil. Reduce heat and cover cooking for 30 minutes.
4. Combine the flour, caraway seeds, and sour cream in a bowl beating until smooth. Stir into meatball mixture. Cook over low heat until heated through and thickened, about 8-10 minutes.