Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1 cup sour cream
1 cup water
3 Tbsp flour
1 pkg beef bouillon granules
1/2 t dried dill weed
24 cooked meatballs (frozen or thawed)
In a medium saucepan blend sour cream, water, flour, bouillon granules, and dill. Cook over medium heat until thick and bubbly, stirring occasionally. Add meatballs to sauce. Cook for 15 to 20 minutes or until meatballs are hot, stirring occasionally. Serve over hot egg noodles. Yield: 4 servings.
Some general comments about this recipe:
Can't find database. Query terminated.