Swedish Meatballs

I have enjoyed Swedish meatballs ever since I was a kid. They are definitely one of my favorite comfort foods. Since today was the first Sunday of fall and there was a chill in the air, this dish was on my mind. I have been making it for years, so I'm always adding ingredients and experimenting with the recipe. Today I had mushrooms on hand, so I added them after whisking the mushroom soup and beef broth together. I also added a some McCormick meatloaf seasoning to the beef mixture before making the meatballs. However you adapt it, it will definitely turn out great!
1 lb. ground sirloin
1 c. finely chopped onion (I use my mini prep chopper for this)
1/2 tsp. black pepper
1/4 tsp. salt
1/4 c. plain breadcrumbs
1 egg, lightly beaten
1 garlic clove, minced (I chopped it with the onion in the mini prep)
cooking spray
1 (10 3/4 oz can) condensed reduced fat low sodium cream of mushroom soup
1 (10 3/4 oz can) beef broth
4 oz reduced fat sour cream
4 cups egg noodles (I like Ronzoni Healthy Harvest)

1. Combine first 7 ingredients in a large bowl. Shape beef mixture into 16 meatballs.

2. Brown the meatballs in a large non stick skillet coated with cooking spray over medium heat, browning on all sides, but you don't need to cook all the way through. Remove meatballs from the pan and add to a plate.

3. Add mushroom soup and beef broth to pan and whisk together (I also added fresh sliced mushrooms). Add meatballs back to pan, reduce heat and simmer, 10 minutes. Stir occasionally. Remove from heat, stir in sour cream.

4. Serve meatballs over egg noodles.

Serves 4.
1 serving=4 meatballs and about 1/4 of the sauce (Point value does not include the noodles)
10 WW Points+ per serving for the meatballs and sauce. Add the Points+ value for your noodles