1. In a large skillet, heat the oil over medium heat. 2. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes. 3. Stir in the beef broth and mustard and bring to a boil. 4. Reduce the heat and simmer for 5 minutes. 5. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch. 6. Whisk into the sauce. 7. Add the meatballs and simmer until the sauce is thickened, about 2 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
