Swedish Meatballs..... Once Again...With Mushroom Sauce

My husband is of Norse heritage - a Danish father, and Swedish mother. When they were still among us, his mom would make a buffet of all the classic stuff-Swedish Meatballs,Swedish Potato Sausage, "Brunabuner"(baked beans with cinnamon)rice pudding with lingenberries,limpa bread caraway cheese...on and on,for Christmas Eve dinner. I have a few of her recipes, but her Swedish Meatball recipe was not real specific.I found this recipe in a cookbook,"365 Ways to Cook Hamburger and Other Ground Meats" and they are truly good. The husbamd likes them even better than Mom's!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1⁄2 lb fresh mushrooms, sliced
• 3⁄4 teaspoon salt, divided
• 1⁄3 cup  crushed crisp  rye crackers or 1⁄3 cup  dried breadcrumbs
• 1⁄2 cup heavy cream, divided
• 1  egg
• 2  tablespoons  minced onions
• 2  tablespoons  chopped parsley
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon  grated nutmeg
• 1⁄4 teaspoon pepper, divided
• 1  lb  ground round (85% lean)
• 1  tablespoon  vegetable oil
• 2  tablespoons flour
• 3⁄4 cup beef broth
•  extra  wide egg noodles or  egg, dumpling noodle cooked and drained

Directions

1. In a large skillet, melt butter over medium heat.
2. Add mushrooms and 1/4 tsp.
3. salt.
4. Cook, stirring often,until mushrooms have given off their liquid,and are slightly browned,about 6 minutes.
5. Transfer mushrooms to a plate and set aside In a medium bowl,combine rye cracker crumbs or bread crumbs,1/4 cup cream.
6. egg,onion,parsley,remining 1/2 tsp.
7. salt,allspice,nutmeg,and 1/8 tsp.
8. pepper; stir with a fork until mixed.
9. Add ground round and mix until well blended.
10. Using about a tablespoon of mixture for each,form into meatballs.
11. In a large skillet,heat oil over medium-high heat.
12. Add meatballs and cook, turnng occasionally,until browned all over,about 10 minutes a batch.
13. Sprinkle flour over meatballs and gently turn them until the coated flour is absorbed.
14. Add broth and 3/4 cup of water.
15. Bring to a simmer,scraping up browned bits from the bottom of the pan with a wooden spoon.
16. Reduce heat to low, cover and simmer 5 minutes.
17. Gently stir in cooked mushrooms,remaining 1/4 cup of heavy cream,and 1/8 tsp.
18. of pepper Cook until heated through, about 3 minutes.
19. Serve on cooked egg noodles.