1. In medium bowl combine beef, minced onion, Worchestershire and 1/4 teaspoon pepper. 2. Shape into 1-inch meatballs (about 24). 3. In large skillet melt butter over medium-high heat. 4. Add onion wedges, garlic and mushrooms; saute 8-10 minutes or until browned. 5. Add broth, meatballs, carrots, salt, thyme and remaining 1/4 teaspoon pepper. 6. Reduce heat to medium; simmer, stirring occasionally, 8-10 minutes. 7. Combine red wine and corn starch; stir until smooth. Stir into skillet. 8. Stirring constantly, bring to boil; boil 1 minute. 9. Place prepared egg noodles on a serving platter; top with meatballs and sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
