1. In a large skillet, melt butter over medium heat. 2. Add mushrooms and 1/4 tsp. 3. salt. 4. Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes. 5. Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream. 6. egg,onion,parsley,remining 1/2 tsp. 7. salt,allspice,nutmeg,and 1/8 tsp. 8. pepper; stir with a fork until mixed. 9. Add ground round and mix until well blended. 10. Using about a tablespoon of mixture for each,form into meatballs. 11. In a large skillet,heat oil over medium-high heat. 12. Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch. 13. Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed. 14. Add broth and 3/4 cup of water. 15. Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon. 16. Reduce heat to low, cover and simmer 5 minutes. 17. Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp. 18. of pepper Cook until heated through, about 3 minutes. 19. Serve on cooked egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
