For the Meatballs:
2 pounds lean ground beef
1 egg, lightly beaten
1/2 cup sliced green onions
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
For the Sauce:
8 ounces sliced portobello, oyster, shiitake, or any combination mushrooms
1 cup beef broth
1 tablespoon tomato paste or catsup
1 tablespoon all-purpose flour
1/2 cup reduced-fat, or regular sour cream
12 ounces package noodles, cooked and drained
To make meatballs: In large bowl, combine all meatball ingredients; mix lightly, but thoroughly. Shape into 18 11/2 -inch meatballs.
Spray large nonstick skillet with cooking spray. Cook meatballs over medium heat 5 to 8 minutes per side or until centers are no longer pink and juices how no pink color. Remove from skillet; set aside. (Do not clean skillet.)
To make sauce: Spray skillet with additional cooking spray. Cook mushrooms over medium heat 3 to 5 minutes or until soft. Add beef broth and tomato paste to skillet, stirring to carefully scrap bottom of skillet.
Using fork, stir flour into sour cream; stir mixture into skillet. Bring to a boil, stirring occasionally. Add meatballs and continue cooking over medium-low heat 5 to 7 minutes or until meatballs are heated through and sauce has thickened, slightly.
Serve over hot cooked noodles.
Yield: 6 servings
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.