Meatballs & Gravy

1 pound ground beef
1 egg, lightly beaten
1/3 C. unseasoned bread crumbs
1/2 tsp. garlic salt
1 tsp. Italian seasoning, divided
1/2 tsp. black pepper, divided
1 T. olive oil
1 small onion, halved and thinly sliced
1 C. sliced mushrooms
2 T. all-purpose flour
1 14.5 oz. can beef broth (or 1 1/2 C. beef broth)
1/4 tsp. ground nutmeg
Cooked egg noodles

Heat oven to 350 degrees F. Place a rack on a baking sheet and coat with non-stick cooking spray.

In a large bowl, mix ground beef, egg, bread crumbs, garlic salt, 1/2 t. of the Italian seasoning and 1/4 t. of the black pepper.  Form into 30-40 small meatballs about 1 level teaspoon each. Place on prepared rack over baking sheet.  Bake meatballs at 350 degrees F for 20 minutes.

Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.  Add onion and mushrooms and cook 6-7 minutes, stirring occasionally, until lightly browned.  Sprinkle flour over the mixture, stir and cook 1 minute.  Gradually stir in beef broth until the four is completely incorporated in to the liquid.  Bring to a simmer.  Stir in remaining 1/2 t. Italian seasoning, 1/4 t. pepper and the nutmeg until well blended.

Add meatballs to the skillet and reduce heat to medium-low.  Cover and simmer for 10 minutes, stirring occasionally.  Serve over egg noodles and enjoy!

Label:  Thaw, heat in large skillet and enjoy!