Stroganoff Meatballs

Preheat oven to 425ºF.

In a large bowl, mix meatball ingredients. Drop with a cookie scoop onto a cookie sheet. Shape and press each ball by hand into a tight meatball. Bake for 15 minutes. Transfer meatballs to a casserole dish or freeze for using later.

In a medium saucepan, bring water, onion, bouillon, salt, and pepper to a boil. Stir cornstarch into an equal amount of water and whisk into boiling liquid. Return to a boil until thickened. Stir in mushrooms and liquid, soup, parsley, paprika, and sour cream. Pour over meatballs in a casserole. Cover and bake for 45 minutes until hot and bubbly.

Serve over boiled potatoes, mashed potatoes, or hot cooked egg noodles or linguine.