Total Calories: 422
Yield: 20 - 22 (2-inch) meatballs
If using cornflakes, crush into fine crumbs and combine with the meat, milk, 1 teaspoon salt, pepper, and onions, and mix thoroughly. Shape into 2-inch balls around an olive. Melt the shortening in a skillet and put the meatballs in it, turning them to brown evenly. Remove to a platter and pour off all but 3 tablespoons of the brownings. Blend in the flour, then the water, and stir constantly until smooth and thickened. Stir in the sour cream, dill, and remaining 1/4 teaspoon salt, and add the browned meatballs. Cover and cook slowly on low heat for 20–25 minutes. Serve over hot, buttered noodles. More salt may be desired by some cooks, but the addition of green olives makes it unnecessary.
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