Saucy Swedish Meatballs
Source: Redbook Magazine, September 1987
Makes 4 servings

1 lb lean ground beef
1 large egg
1 cup fresh bread crumbs from 2 slices bread
1/4 cup club soda
3 tablespoons fresh dill; chopped or
1 1/2 tablespoons dried dill weed
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 teaspoons butter or margarine
1 (8 oz) package medium egg noodles
2 cups (about 8 oz) fresh green beans, cut into 1 1/2-inch pieces
2 cups (about 8 oz) fresh mushrooms, sliced
1/3 cup sour cream
fresh dill sprigs; optional

In large bowl, combine beef, egg, bread crumbs, club soda, 2 tablespoons chopped dill, 1/4 teaspoon salt, and 1/4 teaspoon 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 tablespoons butter; add meatballs; cook about 12 minutes, turning frequently until browned on all sides.

Meanwhile, prepare noodles according to package directions, adding green beans to boiling water along with noodles; do not add salt.

When meatballs are browned, remove to plate using slotted spoon.

To dripping 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 1/4 cup water and remaining 1 tablespoon chopped dill, 1/2 teaspoon salt, and 1/4 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.