Phyllis Duryee's Moscow Meat Balls
(4 servings)FOR THE MEATBALLS:
1 pound ground beef
2 slices of rye bread ( 1/2 cup crumbs)
1 tablespoon horseradish
1 teaspoon salt
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.
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