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