Phyllis Duryee's Moscow Meat Balls

(4 servings)FOR THE MEATBALLS:

1 pound ground beef

1 egg

2 slices of rye bread ( 1/2 cup crumbs)

1 tablespoon horseradish

1 teaspoon salt

TO FINISH:

2 tablespoons butter or margarine

1 tablespoon flour

1 cup of beef broth or bouillon

1/2 pound egg noodles

1/2 cup sour cream

3/4 teaspoon poppy seeds or more to taste

1/2 cup shredded sharp cheddar cheese

Combine all the meatball ingredients lightly but thoroughly and shape into walnut-sized balls.

Melt butter in skillet, and brown the meatballs. Sprinkle flour over all. Add beef broth and simmer 5 to 10 minutes. In the meantime, put noodles on to cook. Blend sour cream into meatballs and heat about 3 minutes.

Turn cooked noodles into a casserole, toss with poppy seeds, arrange meatballs and sauce on top, and finally sprinkle with the cheddar cheese.

This serves four generously. It is good with a simple tossed salad, a red bordeaux, and some fresh fruit for dessert.

Send original recipes that take a half hour or less -- refrigerator to table -- and name/address/phone number to Quick Cooks, the Washington Post Food Section, 1150 15th St. NW, Washington, D.C. 20071.