- 1 (16 ounce) package uncooked wide egg noodles
- 2 pounds ground beef
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon pepper
- 2 eggs, beaten
- 1 cup chopped onion
- 2 (4.25 ounce) cans pitted black olives
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1/2 cup water
- 2 cups sour cream
- 1 teaspoon dried dill weed
- Bring a large pot of lightly salted water to a boil. Place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. Form into small meatballs around the olives.
- Heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. Remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
- Stir the flour into the reserved oil in the skillet. Gradually mix in water to form a thick gravy. Stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. Pour over the meatballs, and serve over cooked egg noodles.
05/04/2018
recipepes.com
Meatballs in Sour Cream Gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
