Ingredients
1-pound ground beef
2 cloves garlic, minced
1 small onion, chopped
1 large egg, lightly beaten
¼ cup FAGE Sour Cream
½ cup Italian breadcrumbs or panko
1 ½ tablespoons salt
1 ½ teaspoon ground pepper
½ teaspoon grated nutmeg (optional)
1 tablespoon extra-virgin olive oil
Gravy:
1 tablespoon extra-virgin olive oil
¼ cup salted butter
2 tablespoons all-purpose flour
1 small onion, chopped
2 cups button or white mushrooms, sliced
2 ½ cups beef broth
½ cup FAGE Sour Cream
2 tablespoons fresh parsley, chopped
Egg noodles, cooked per package directions
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Steps
- In a large bowl, combine first 9 meatball ingredients and mix well with your hands. Do not over mix.
- Shape mixture into balls about 1-inch in diameter.
- Heat a large nonstick skillet on medium-high heat. Add olive oil and cook meatballs until thoroughly cooked through. Remove meatballs and set aside.
- In the same pan, add olive oil, butter, and flour. Cook flour until it turns slightly brown and thickens to the consistency of peanut butter.
- Add onion and mushrooms and cook for 2-3 minutes. Add beef broth and place meatballs back into the pan. Stir ingredients together, cover, and simmer for 8-10 minutes.
- Stir in sour cream and simmer for 3 minutes. Remove from heat and sprinkle with parsley.
- Serve immediately over egg noodles.
