Swedish Meatballs

It got this recipe from " the taste of home cooking" blog. Love her site. It's full of new ideas. I really enjoyed this recipe, which is sort of surprising, since it's a Rachel Ray. I find that most of her recipes are half-a$$ed. Sorry, but they are just thrown together, no thought or good taste behind it. BUT, it seems that maybe her cookbook is a different story. This recipe is from her "Comfort Foods: Rachael Ray 30-Minute Meals". Maybe she actually sat down and developed some eatable recipes for once. This one's a keeper!
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Meatballs

1 pound ground chuck, or ground beef, pork and veal mix

1/2 cup bread crumbs

1 egg, beaten

1 small onion, finely chopped (or grated on a box grater)

A few drops Worcestershire

Salt and pepper

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Sauce

3 tablespoons butter

2 tablespoons flour (increased by 1/2 tablespoon)

1/2 cup dry sherry (is used white wine)

1 cup beef broth

Salt and pepper

1 teaspoon Dijon mustard

1/2 cup sour cream (had to use whole milk instead)

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1 bag wide egg noodles (used thin spaghetti) .... gosh I need to go grocery shopping!

1 tablespoon butter

A handful of chopped parsley

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Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce.

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To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes.

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To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce.

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To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream.

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Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the noodles.