Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lean ground beef 3 tb Butter
1 lg Egg 1 pk (8 oz) medium egg noodles
1 c Fresh bread crumbs, from 8 oz Fresh green beans, cut into
2 slices bread 1 1/2" pieces, about 2 cups
1/4 c Club soda 2 c Sliced fresh mushrooms,
3 tb Chopped fresh dill OR About 8 oz.
1 1/2 tb Dried dill weed 1/3 c Sour cream
1 1/4 ts Salt Fresh dill sprigs, optional
3/4 ts Freshly ground black pepper

In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped
dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend
well.Shape mixture into 1 1/4" balls.In 12" skillet,over medium-high
heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning
frequently until browned on all sides.Meanwhile,prepare noodles according
to package directions,add green beans to boiling water along with
noodles;do not add salt.When meatballs are browned,remove to plate using
slotted spoon.To drippings in skillet,add remaining 1 tbsp. butter;melt
over medium-high heat.Add mushrooms;cook about 5 minutes, stirring
frequently until crisp-tender.Return meatballs to skillet along with 3/4
cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp.
pepper.Increase heat to high;bring to boil.Reduce heat to
low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour
cream;cook 2 to 3 minutes longer until heated through. To serve:Drain
noodles and green beans;arrange on serving platter. Spoon meatball mixture
over noodles;toss quickly.Garnish with dill sprigs,if desired.Makes 4
servings.

Browse by categories