Stroganoff Meatballs

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl combine Lean Ground Beef (2 lb) , Panko Breadcrumbs (1/2 cup) , Egg (1) , Dried Oregano (1/2 Tbsp) , Worcestershire Sauce (1/2 Tbsp) , Onion Powder (1 tsp) , Ground Black Pepper (1 tsp) , Salt (1 tsp) , and Garlic Powder (1/2 tsp) and mix until incorporated.

Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs. Bake for 15 minutes and remove from oven.

Reduce heat to 350 degrees F (175 degrees C).

While meatballs are cooking, heat Oil (1 Tbsp) in a large dutch oven. Add Mushrooms (14 oz) and sauté until most of the liquid has evaporated and starting to brown.

Add Water (2 cups) and Knorr OXO Beef in a Mug Soup Base (1/4 cup) and heat to a simmer, stirring to dissolve.

Whisk together the Corn Starch (1/4 cup) and Cold Water (1/4 cup) . Add to pot, whisking constantly until mixture comes to a boil.

Reduce heat and whisk in Cream of Mushroom Soup (1 can) until smoothed out. Stir in Sour Cream (2 cups) , Worcestershire Sauce (1/2 Tbsp) , Dried Parsley (1 tsp) , Paprika (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .

Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.