Saucy Swedish Meatballs

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.