Swedish Meatballs..... Once Again...With Mushroom Sauce

• 1 tablespoon butter
• 1/2 lb fresh mushrooms, sliced
• 3/4 teaspoon salt, divided
• 1/3 cup crushed crisp rye crackers or 1/3 cup dried breadcrumbs
• 1/2 cup heavy cream, divided
• 1 egg
• 2 tablespoons minced onions
• 2 tablespoons chopped parsley
• 1/4 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon pepper, divided
• 1 lb ground round (85% lean)
• 1 tablespoon vegetable oil
• 2 tablespoons flour
• 3/4 cup beef broth
• extra wide egg noodles or egg, dumpling noodle cooked and drained

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.

butter, fresh mushrooms, salt, crushed crisp rye crackers, heavy cream, egg, onions, parsley, ground allspice, nutmeg, pepper, ground round, vegetable oil, flour, beef broth, extra wide egg noodles

Taken from www.food.com/recipe/swedish-meatballs-once-again-with-mushroom-sauce-49472 (may not work)