Meatballs Stroganoff

Source: Southern U.S. Cuisine

1 pound ground chuck 
3 tablespoons fine dry bread crumbs 
2 tablespoons minced onion 
1 large egg, lightly beaten 
1/4 teaspoon salt 
dash ground black pepper 
1 tablespoon vegetable oil or shortening 
1 jar or can (10 to 12 ounces) beef gravy 
1/4 cup sour cream 
hot cooked and buttered noodles 

Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through. Blend in sour cream; heat through. Serve with hot cooked noodles.
Serves 4.