Shelly's Recipe

SAUCY SWEDISH MEATBALLS

Category: Meatballs

1 lb lean ground beef
1 large egg
1 cup fresh bread crumbs from 2 slices bread
1/4 cup club soda
3 tbsp fresh dill; chopped or
1 1/2 tbsp dried dill weed
1 1/4 tsp salt
3/4 tsp freshly ground black pepper
3 tsp butter
1 (8 oz) pkg medium egg noodles, cooked al dente, drained
2 cups (about 8 oz) fresh mushrooms, sliced
1/3 cup sour cream

While noodles are cooking, make meatballs: In large bowl, combine beef, egg, bread crumbs, club soda, 2 tbsp chopped dill, 1/4 tsp salt, and 1/4 tsp pepper; using hands or wooden spoon, blend well. Shape mixture into 1 1/4-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. When meatballs are browned, remove to plate using slotted spoon.

To dripping 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 1/4 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: Spoon meatball mixture over noodles; toss quickly.