1 tbsp. cornstarch
2 tbsp. Worcestershire sauce
2 tbsp. beef broth
1/4 tsp. dried thyme leaves
1 1/2 lb. lean ground beef

SAUCE:

1 tbsp. corn oil
1/2 lb. tiny mushrooms
1/2 lb. pearl onions
1 3/4 c. beef broth
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. cornstarch
1/4 tsp. dried thyme leaves
2 tbsp. chopped parsley

Meatballs: Dissolve cornstarch in Worcestershire sauce and broth. Add remaining ingredients and mix well with hands. Let stand 10 minutes before shaping into balls.

Sauce: In 5 quart Dutch oven heat oil over medium heat. Add mushrooms and cook, stirring constantly, for 1 to 2 minutes until golden. Remove and set aside. Add onions and stir 1 to 2 minutes until brown. Add meatballs, 1 1/2 cup broth, thyme, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add mushrooms, cover, and simmer 5 minutes longer. Stir together cornstarch and remaining broth in small bowl until smooth. Stir into meatball mixture. Bring to a boil over medium heat and boil 1 minute. Stir in parsley. Serve with noodles or rice.

180 calories per serving without noodles or rice.