Meatball with Mushrooms

Soak the dried mushrooms in warm water, then rinse them well

Set aside

Season the ground beef with salt, black pepper, and thyme

Form small meatballs and cook for 5 minutes in hot low-sodium beef broth

Remove the meatballs from the broth and reserve the broth

Melt the butter or margarine in a non-stick skillet

Add the mushrooms and fry the meatballs until they're golden brown

Dissolve the cornstarch in 1 cup of reserved broth and add it to the skillet

Cook, stirring constantly, until the mixture thickens slightly

Serves 4-6 people.