Ingredients45 m servings 632 cals
- 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.
Per Serving: 632 calories; 37.8 g fat; 43.3 g carbohydrates; 29.5 g protein; 181 mg cholesterol; 817 mg sodium. Full nutrition
ReviewsRead all reviews 5
The flavor is GREAT!! The dish is wonderful. But.... the sauce is not a sauce but a paste. I made it twice now, don't add the flour (none) and the sauce is perfect.
This recipe was great. It was a nice surprise to find the olive inside the meatball and it added extra flavor that you weren't expecting.
This recipe was wonderful! A good twist on the ingredients of ground beef, sour cream and egg noodles! Very big hit!
These were okay. I love olives and dill, but the two flavors didn't seem to blend here.