How to make it

  • Combine the salt, pepper, milk, breadcrumbs, and parsley with the meat and make 24 small meatballs. Brown the meatballs in a large pan, remove them, and drain the pan. Add the broth, onion, and mushrooms to the pan and bring to a boil. Add the meatballs, lower the heat, and simmer covered for 20 minutes. Add the sour cream, caraway seeds, and flour and whisk until thickened. Serve over egg noodles if desired.
  • PREP NOTE: I find it easier to remove the meatballs before adding and whisking the sour cream, caraway seeds, and flour. Add more caraway seeds for a stronger "rye bread" flavor.

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