Swedish Meatballs and Egg Noodles

• 14 cup dry bread, crumbs
• 1 small onion, grated
• 1 tablespoon Dijon mustard
• 14 teaspoon ground allspice
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 pinch nutmeg
• 1 lb lean ground beef
• 1 tablespoon vegetable oil
• 6 cups mushrooms, sliced (about 1lb)
• 12 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 12 cups sodium-reduced beef broth
• 12 cup light sour cream
• 4 cups cooked egg noodles

1. In bowl, whisk together egg, bread crumbs, onion, mustard, allspice, 1/8 teaspoons salt, 1/8 teaspoons pepper and the nutmeg; mix in beef.
2. Roll by 1 tablespoons into balls.
3. In large nonstick skillet, cook meatballs over medium-high heat, in batches and turning often, until digital thermometer inserted in a few registers 160F, 6-9 minutes.
4. Transfer to plate.
5. In same skillet, heat oil over medium-high heat; cook mushrooms, thyme and remaining salt and pepper, stirring occasionally, just until starting to brown and no liquid remains, about 20 minutes.
6. Sprinkle with flour; cook, stirring, until absorbed.
7. Stir in broth and sour cream; cook, stirring, for 1 minutes.
8. Return meatballs to pan; cook, stirring and turning gently, until hot and sauce is thickened, about 2 minutes.
9. Serve with noodles.

bread, onion, mustard, ground allspice, salt, pepper, nutmeg, lean ground beef, vegetable oil, mushrooms, thyme, flour, beef broth, light sour cream, egg noodles

Taken from www.food.com/recipe/swedish-meatballs-and-egg-noodles-435460 (may not work)