1/4 cup finely crushed saltine crackers (7)
1 egg 1/4 cup milk
1/4 teaspoon salt
Dash dried thyme, crushed
Dash dried oregano, crushed 
Dash pepper
1/2 pound ground pork
1/2 pound ground beef
1 tablespoon cooking oil
1/2 cup water
1 teaspoon instant beef bouillon granules
2 tablespoons all-purpose flour 
1 8-ounce carton dairy sour cream 
3/4 cup water 
1 4.5-ounce can sliced mushrooms, drained 
1/4 teaspoon salt
Hot cooked noodles or rice

1 Combine crackers, egg, milk, 1/4 teaspoon salt, thyme, oregano, and pepper. Add ground meats; mix well. Form meat mixture into 40 meatballs, about 1 1/2-inch balls. In a 12-inch skillet brown the meatballs in hot oil, turning carefully to brown all sides. Stir together the 1/2 cup water and bouillon; add to skillet. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until juices are no longer pink. Remove meatballs from skillet; skim fat from drippings.
2 Meanwhile, combine the flour and sour cream. Stir in the 3/4 cup water, mushrooms, and the 1/4 teaspoon salt. Stir into skillet or large saucepan, scraping up any browned bits. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Add the meatballs. Heat through.