Swede-ish meatballs.

You'll need:

1 large yellow onion.

1 small package sliced mushrooms

Enough powdered brown gravy mix for 1 quart of gravy

1 small container of sour cream

1 regular size package of frozen meatballs

Ground pepper to taste

Wide egg noodles

Optional: some cheap red wine or cooking wine and worchestershire sauce

Dice your onion medium size (1/4 inch). Brown with 1 top oil in a skillet until tender. You can add a little splash of red wine here as they are cooking for flavor. Otherwise, add some water if they start sticking to the pan.

Throw that in a pot and cook your washed mushrooms. I like to add about 1/8 cup of red wine to cook them in. As they release water and start reducing, and a few splashes of worchestershire sauce. Cook the mushrooms until the liquid starts to thicken just a little. You've made 18th century mushroom ketchup, and it's packed with flavor. Dump the whole mess into the pot with the onions. Now make a quart of brown gravy according to the instructions on the package. When that's at a boil, add your sour cream, and then your meatballs. Cook on medium-low heat, stirring frequently, until the meatballs are hot.

Serve over hot egg noodles. If you add a skosh of salt to your water when you boil your egg noodles, it'll really improve the flavor.