Total Calories: 140
* Preparation Time: 5 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes In a medium saucepan, stir sour cream, water, flour, bouillon granules, dill and salt. Over medium heat, cook until thick and bubbly, stirring occasionally.
Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.
Bell: Cook meatballs and sauce in a large saucepan over low heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.
Serve over hot cooked noodles.
This Scandinavian Meatballs recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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