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

• butter↗1 tablespoon
• fresh mushrooms↗1⁄2 lb

  sliced

• salt↗3⁄4 teaspoon

  divided

• crushed crisp rye crackers or 1/3 cup dried breadcrumbs1⁄3 cup
• heavy cream↗1⁄2 cup

  divided

• egg↗1
• minced onions2 tablespoons
• chopped parsley2 tablespoons
• ground allspice1⁄4 teaspoon
• grated nutmeg↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon

  divided

• ground round (85% lean)↗1 lb
• vegetable oil↗1 tablespoon
• flour↗2 tablespoons
• beef broth↗3⁄4 cup
• extra wide egg noodles or egg, dumpling noodle cooked and drained↗

Step-by-step instructions

1. 1

   1. In a large skillet, melt butter over medium heat.

2. 2

   2. Add mushrooms and 1/4 tsp.

3. 3

   3. salt.

4. 4

   4. Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.

5. 5

   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. 6

   6. egg,onion,parsley,remining 1/2 tsp.

7. 7

   7. salt,allspice,nutmeg,and 1/8 tsp.

8. 8

   8. pepper; stir with a fork until mixed.

9. 9

   9. Add ground round and mix until well blended.

10. 10

    10. Using about a tablespoon of mixture for each,form into meatballs.

11. 11

    11. In a large skillet,heat oil over medium-high heat.

12. 12

    12. Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.

13. 13

    13. Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.

14. 14

    14. Add broth and 3/4 cup of water.

15. 15

    15. Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.

16. 16

    16. Reduce heat to low, cover and simmer 5 minutes.

17. 17

    17. Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.

18. 18

    18. of pepper Cook until heated through, about 3 minutes.

19. 19

    19. Serve on cooked egg noodles.