1 Tablespoon butter

8 oz. fresh mushrooms, sliced

1 clove garlic, peeled & chopped fine

1 small sprig of rosemary, chopped fine

4 green onions (both white and green parts), snipped

1/3 cup white wine

1/4 cup flour (for gluten free, use tapioca flour)

1 1/4 cups beef broth

1 teaspoon prepared mustard

1/3 cup light sour cream

18 - 20 meatballs (I used my mushroom ricotta meatballs - recipe here)

In a saute pan, melt the butter over medium heat. Add the mushrooms and green onions and saute until the mushrooms are tender. Stir in the white wine and cook a while longer until the wine is cooked down to about half.
Sprinkle with flour and stir to mix well, then pour in the broth and the mustard. Cook until thickened, then stir in the sour cream and stir to mix, then add the meatballs.
Reduce heat to low, cover and cook until the meatballs are hot. Serve over zoodles or egg noodles.