Saucy Swedish Meatballs
Recipe type: Beef
Serves: 4
  • 1 pound lean ground beef
  • 1 large egg
  • 1 Cup fresh bread crumbs, from 2 slices bread
  • 1/4 Cup club soda
  • 3 Tablespoons chopped fresh dill or
  • 1 1/2 Tablespoons dried dill weed
  • 1 1/4 teaspoons salt
  • 3/4 teaspoons freshly ground black pepper
  • 3 Tablespoons butter
  • 1 package (8 ounce) medium egg noodles
  • 8 ounces fresh green beans, cut into 1 1/2 inch pieces, about 2 Cups
  • 2 Cups sliced fresh mushrooms, about 8 ounces
  • 1/3 Cup sour cream
  • fresh dill sprigs, optional
  1. 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.
  2. In 12" skillet, over medium-high heat, melt 2 tbsp. butter; add meatballs; cook about 12 minutes, turning frequently until browned on all sides.
  3. Meanwhile, prepare noodles according to package directions, add green beans to boiling water along with noodles; do not add salt.
  4. When meatballs are browned, remove to plate using slotted spoon.
  5. 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.
  6. 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.
  7. Increase heat to high; bring to boil. Reduce heat to low; cook, covered, 5 minutes until meatballs are cooked through.
  8. Stir in sour cream; cook 2 to 3 minutes longer until heated through.
  9. To serve: Drain noodles and green beans; arrange on serving platter. Spoon meatball mixture over noodles; toss quickly.
  10. Garnish with dill sprigs, if desired.
  11. Makes 4 servings.
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