Swedish Meatballs With Shiitake Mushrooms

• 1 pound ground round
• 3/4 cup dry breadcrumbs
• 1/2 cup fat-free milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1 large egg white
• Cooking spray
• 4 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 1 1/2 cups thinly sliced carrot
• 1/2 cup thinly sliced shallots
• 2 tablespoons all-purpose flour
• 1 (10 1/2-ounce) can beef consomme
• 1/2 cup water
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh parsley
• 6 cups hot cooked yolk-free wide egg noodles (about 10 ounces uncooked pasta)

1. Combine the first 8 ingredients in a medium bowl. Shape mixture into 30 (1-inch) meatballs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add meatballs; cook for 8 minutes, browning on all sides. Remove meatballs from pan.
2. Add mushrooms, carrot, and shallots to pan; saute for 5 minutes. Stir in flour; cook 1 minute. Gradually add the consomme, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes. Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream and parsley. Serve over pasta.

ground round, breadcrumbs, milk, salt, ground ginger, ground allspice, black pepper, egg white, cooking spray, shiitake mushroom, carrot, shallots, flour, beef consommue, water, sour cream, parsley, egg noodles

Taken from www.myrecipes.com/recipe/swedish-meatballs-with-shiitake-mushrooms (may not work)