Ingredients
1 small onion, chopped1 large egg1/4 cup seasoned bread crumbs2 tablespoons 2% milk1/2 teaspoon salt1/8 teaspoon pepper1 pound ground beefSAUCE:1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup sour cream1/4 cup 2% milk1 tablespoon dried parsley flakes1/4 teaspoon ground nutmeg, optionalHot cooked noodlesMinced fresh parsley, optional
Preparation
In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24.
Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain.
Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
