Mushroom and bacon meatballs

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

500g mince
1 T Worcestershire sauce
1 T dry mustard
1 mushroom soup mix
salt, pepper
1 egg
2 T oil
30g butter or margarine
125g mushrooms
3 rashers of bacon
2 T flour
1 beef stock cube
3 t prepared mustard
2 c water
1 T Worcestershire sauce
2 T dry sherry

Combine mince, sauce, soup, salt, pepper and egg, mix well. Shape tablespoonfuls of mixture into balls, heat oil in a large frying pan, add meatballs, brown well, remove from pan. Add butter to pan. When melted add chopped bacon and sliced mushrooms, sauté for 2 minutes, remove from pan. Add flour and mustard to pan, stir until smooth and well browned. Add water and crumbled stock cube, stir until sauce boils. Add extra sauce, sherry, salt, pepper and meatballs. Reduce heat, simmer covered 30-35 minutes.