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Categories:
lean ground beef egg breadcrumbs garlic salt Italian seasoning black pepper olive oil onion mushroom flour beef broth ground nutmeg salt
Viewed: 77 - Published at: 7 years agoIngredients
- 1 1/4 lbs lean ground beef
- 1 egg, lightly beaten
- 1/3 cup unseasoned breadcrumbs
- 1/2 teaspoon garlic salt
- 1 teaspoon italian seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, halved and thinly sliced (I use a large onion)
- 1 cup mushroom, sliced (can use more)
- 2 tablespoons flour
- 1 (14 1/2 ounce) can beef broth
- 1/4 teaspoon ground nutmeg
- salt, to taste
Method
- Heat oven to 350 degrees; place a rack on a baking sheet and coat with nonstick cooking spray.
- In large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 t Italian seasoning, 1/4 teaspoon of the black pepper.
- Form into 40 meatballs, about 1 level tablespoon each.
- Place on prepared rack over baking sheet.
- Bake meatballs at 350 degrees for 20 minutes.
- Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
- Add onion and mushrooms and cook 6-7 minutes, stirring occasionally or until lightly browned.
- Sprinkle flour over the mixture, stir and cook 1 minute.
- Gradually stir in beef broth until flour is completely incorporated into the liquid.
- Bring to a simmer.
- Stir in the remaining 1/2 t Italian seasoning, 1/4 t pepper and the nutmeg.
- Add salt to taste.
- Add meatballs to the skillet and reduce heat to medium low.
- Cover and simmer for 10 minutes, stirring occasionally.
- Serve with buttered egg noodles, if desired.
