Pork Meatballs Stroganoff

In a large bowl, mix together the ground pork, breadcrumbs, egg, salt, and pepper. Mix well and shape into equal-sized meatballs.

Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until browned. Remove the meatballs to a plate and keep warm. Pour off all except 2 tablespoons of the grease from the skillet.

Add the mushrooms and onion to the skillet and cook, stirring, for about 5 minutes or until tender. Stir in the flour and cook, stirring constantly, for 2 minutes or until the flour is completely mixed in.

While stirring, slowly add the sherry and water. Mix well and cook, stirring constantly, until the sauce thickens.

Return the meatballs to the skillet. Reduce the heat to a simmer. Cover the skillet and let the meatballs cook in the sauce for 20 minutes.

Remove the pan from the heat. Stir in the sour cream. Serve immediately over hot, cooked noodles. Garnish with fresh snipped parsley if desired.