INGREDIENTS

• 1 pound Sterling Silver® ground round beef
• ¼ cup seasoned dry bread crumbs
• 1 egg
• 1 teaspoon minced garlic
• 2 tablespoon water
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. In a large bowl mix ground beef, bread crumbs, egg, garlic, water, salt and pepper. Shape into approximately 16 meatballs, 1½ inch each.
3. Place meatballs on rack in broiler pan. Bake for 15 to 17 minutes or until the meatballs are no longer pink and an internal temperature of 160°F is reached on a meat thermometer. Reserve.
4. To make the sauce, heat the oil and butter in a large frying pan over medium-high and sauté onions until translucent.
5. Add the mushrooms and sauté until they begin to soften, 2-3 minutes.
6. Add sherry to the pan and bring to a boil.
7. Add the meatballs and heavy cream. Simmer until sauce has thickened.
8. Add parsley and season with salt and pepper.
9. Serve over egg noodles.