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Submitted by: Doris Stegner from Gooseberry Patch
Originally shared on the web 03/24/2011

1 lb. ground beef
1 c. onion, grated
1/2 c. Italian-flavored dry bread crumbs
1 egg, beaten
1/4 c. catsup
1/4 t. pepper
2 c. beef broth
1/4 c. all-purpose flour
1/2 c. sour cream
8-oz. pkg. medium egg noodles, cooked
Garnish: chopped fresh parsley

In a bowl, combine beef, onion, bread crumbs, egg, catsup and pepper. Shape into one-inch meatballs. Spray a skillet with non-stick vegetable spray. Cook meatballs over medium heat, turning occasionally, until browned, about 10 minutes. Remove meatballs and let drain on paper towels. In a bowl, whisk together broth and flour; add to skillet. Cook and stir until mixture thickens, about 5 minutes. Stir in sour cream. Add meatballs and noodles; toss to coat. Cook and stir until heated through, about 5 minutes. Garnish with parsley. Serves 4.