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. ---------------------------------------------------------------------------
Nutrition
Ingredients
