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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine ground beef, egg, breadcrumbs, milk and 1/4 teaspoon each salt and pepper. Form into 16 meatballs.
Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Add onion and cook 2 minutes. Combine broth and flour; add to skillet. Bring to a simmer. Add mushrooms, meatballs and remaining 1/4 teaspoon each salt and pepper. Cook 12 minutes, turning meatballs once, until temperature reaches 160°F. Stir in sour cream and dill off heat. Serve on the noodles.