Swedish Meatballs And Egg Noodles

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup dry bread, crumbs
• 1 small onion, grated
• 1 tablespoon dijon mustard
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch nutmeg
• 1 lb lean ground beef
• 1 tablespoon vegetable oil
• 6 cups mushrooms, sliced (about 1lb)
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 1/2 cups sodium-reduced beef broth
• 1/2 cup light sour cream
• 4 cups cooked egg noodles

Recipe

• 1 in bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef. roll by 1 tablespoons into balls.
• 2 in large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160f, 6-9 minutes. transfer to plate.
• 3 in same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
• 4 sprinkle with flour; cook, stirring, until absorbed. stir in broth and sour cream; cook, stirring, for 1 minutes.
• 5 return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes. serve with noodles.