Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Lean ground beef |
1 large | Egg |
1 cup | Fresh bread crumbs, from |
\N \N | 2 slices bread |
¼ cup | Club soda |
3 tablespoons | Chopped fresh dill OR |
1½ tablespoon | Dried dill weed |
1¼ teaspoon | Salt |
¾ teaspoon | Freshly ground black pepper |
3 tablespoons | Butter |
1 pack | (8 oz) medium egg noodles |
8 ounces | Fresh green beans, cut into |
\N \N | 1 1/2\" pieces, about 2 cups |
2 cups | Sliced fresh mushrooms, |
\N \N | About 8 oz. |
⅓ cup | Sour cream |
\N \N | Fresh dill sprigs, optional |
In large bowl,combine egg,bread crumbs,club soda,2 tbsp.
chopped dill,¾ tsp. salt and ¼ tsp. pepper;using hands or wooden spoon, blend well.Shape mixture into 1¼" 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 ¾ cup water and remaining 1 tbsp. chopped dill,½ tsp. salt and ¼ 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.