Ingredients
- 1 pound lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium onion diced
- 8 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1/2 cup sour cream
- 8 ounces egg noodles
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F. In a bowl, mix ground beef, breadcrumbs, milk, egg, salt, and pepper. Form into 1-inch meatballs and place on a baking sheet.
- Bake meatballs for 15 minutes, or until browned and cooked through.
- While meatballs bake, heat olive oil in a skillet over medium heat. Add onions and mushrooms, and sauté until tender. Add garlic and cook for 1 minute.
- Sprinkle flour over the vegetables, stir to coat. Slowly add beef broth, stirring continuously. Bring to a simmer and cook until thickened.
- Reduce heat, stir in sour cream. Add baked meatballs to the sauce, stir to coat. Simmer for 5 minutes.
- Cook egg noodles according to package instructions. Serve meatballs and sauce over noodles, garnished with fresh parsley.
