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|2 tablespoons olive oil|
|1 cup finely chopped onion|
|1 package sliced fresh mushrooms, (8 oz.)|
|1 cup sour cream or light sour cream|
|1 can Reduced-sodium beef broth, (14.5 oz.)|
|1 teaspoon Dijon mustard|
|1/8 teaspoon ground nutmeg|
|Seasoned salt, to taste|
|Freshly ground pepper, to taste|
|Lean ground beef|
- Preheat oven to 450 degrees F. Line a jelly roll pan with foil and coat with cooking spray. Form 1 1/2 inch meatballs using the meatloaf mix and place on prepared jelly roll pan, spacing them evenly apart. Bake for 16 minutes, turning after 8 minutes.
- Meanwhile, preheat large skillet over medium-high heat. Add olive oil, onions, and mushrooms and sprinkle with seasoned salt and pepper. Cook until lightly browned, about 5 minutes. Add beef broth, Dijon mustard, and nutmeg. Stir in cooked meatballs; bring to a boil. Reduce heat and simmer 15 minutes.
- Stir in sour cream; adjust seasoning to taste. Serve over hot cooked egg noodles, rice, or mashed potatoes.
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