Swedish Meatballs with Shiitake Mushrooms

1 lb. ground round
3/4 cup dry breadcrumbs
1/2 cup milk
½ tsp. salt
1/4 tsp. ginger
1/4 tsp. allspice
1 large egg white
4½ cups thinly sliced shiitake mushroom caps
1½ cups thinly sliced carrot
1/2 cup thinly sliced shallots
2 tbsp. flour
1 10.5oz. can beef consommé
1/2 cup water
1/2 cup sour cream
1/4 cup chopped fresh parsley
6 cups hot cooked wide egg noodles

Combine the first 7 ingredients in a medium bowl. Shape mixture into 30 meatballs.
Heat a large nonstick skillet coated with cooking spray over medium heat.
Add meatballs; cook for 8 minutes, browning on all sides. Remove
meatballs from pan.

Add mushrooms, carrot, and shallots to pan; sauté for 5 minutes. Stir in flour;
cook 1 minute. Gradually add the consommé, stirring with a whisk;
bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 8 minutes.
Add water; cook for 2 minutes. Remove from heat, and stir in the sour cream
and parsley. Serve over pasta.

6 servings