°2 fine breadcrumbs
°1 onion finely chopped
°1 tablespoon Worcestershire sauce
°1/2 tsp salt
°1/4 tsp fresh ground black pepper
°1 lb lean ground beef
°1 1/2 cups mushrooms
°1 clove garlic
°1/4 tsp dried thyme
°1 tsp all-purpose flour
°1 c sodium-reduced beef broth
°1 tsp of tomato puree
Whisk egg in bowl; stir in bread crumbs, half the onion, half the Worcestershire sauce, salt and pepper and beef. Form 4 small balls.
Heat oil over medium-high heat in large nonstick skillet; brown the meatballs for about 2 minutes on each side.
Place them on a plate and drain the fat from the pan.
Add remaining onion, mushrooms, garlic and thyme to skillet; cook and stir for 2 minutes or until onion has melted.
Flour everything, stir in the rest of the Worcestershire sauce, the beef broth and the tomato puree.
Cook, stirring, for 1 minute or until thickened.
Return meatball to skillet; reduce heat, cover and simmer, turning once, for 10 mn