Saucy Swedish Meatballs
Yield
4 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | each |
eggs
large |
|
| 1 | cup |
bread crumbs
fresh |
|
| ¼ | cup |
soda water
|
*
|
| 3 | tablespoons |
dill weed
fresh or 1 1/2 tablespoons dried dill weed |
|
| 1 ¼ | teaspoons |
salt
|
|
| ¾ | teaspoon |
black pepper
freshly ground |
|
| 3 | tablespoons |
butter
|
|
| 8 | ounces |
egg noodles
medium |
|
| 8 | ounces |
green beans
fresh, cut into 1 1/2 inch pieces |
|
| 2 | cups |
mushrooms
fresh, sliced |
|
| ⅓ | cup |
sour cream
|
|
| 1 | x |
dill weed
sprigs, fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 1 | each |
eggs
large |
|
| 237 | ml |
bread crumbs
fresh |
|
| 59 | ml |
soda water
|
*
|
| 45 | ml |
dill weed
fresh or 1 1/2 tablespoons dried dill weed |
|
| 6.3 | ml |
salt
|
|
| 3.8 | ml |
black pepper
freshly ground |
|
| 45 | ml |
butter
|
|
| 231.2 | ml/g |
egg noodles
medium |
|
| 231.2 | ml/g |
green beans
fresh, cut into 1 1/2 inch pieces |
|
| 473 | ml |
mushrooms
fresh, sliced |
|
| 79 | ml |
sour cream
|
|
| 1 | x |
dill weed
sprigs, fresh, optional |
*
|
Directions
In large bowl combine egg, bread crumbs, club soda, 2 tbsp. chopped dill, ¾ teaspoon salt and ¼ teaspoon pepper; using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls.
In 12 inch 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 tablespoon butter; melt over medium-high heat.
Add mushrooms; cook about 5 minutes, stirring frequently until crisp-tender.
Return meatballs to skillet along with ¾ cup water and remaining 1 tablespoon chopped dill, ½ teaspoon salt and ¼ teaspoon 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.
