1 small onion, grated
1/4 cup bread crumbs
1/4 teaspoon allspice
500g ground beef
6 cups sliced mushrooms
1/2 teaspoon dry thyme
ground black pepper to taste
2 tablespoons flour
1 1/2 cups beef broth
1/2 cup sour cream
Whisk together onion, egg, bread crumbs, mustard and allspice. Mix in beef. (It’s best to use your hands when you add the beef.)
Form the beef mixture into 1-Tablespoon balls. Bake at 375F for 15 minutes. (Makes about 30 meatballs.)
Meantime, in a pot big enough for the amount of pasta you’ll need, heat water to boiling.
While meatballs cook and water comes to a boil, cook mushrooms, thyme and pepper over med-high heat until just brown, about 10 minutes.
By now your water should be boiling. Drop in the noodles. Give them a quick stir, turn the heat to medium-high then return to the mushrooms.
Sprinkle mushrooms with flour. Stir till absorbed. Add broth and sour cream, and stir a minute. Add cooked meatballs. Cook till sauce thickens a bit, about two minutes.
Serve over hot egg noodles.