Swedish Meatballs with Egg Noodles

Total time: 30 minutes
   Traditionally served with egg noodles (home made) I usually use any bite-size pasta, preferably a bit 'hearty'.  To stick with tradition you could make small dumplings or hand cut noodles.  The dill is the secret to this dish.

 Ingredients:

• 8oz (240gr) ground beef
• 1 small onion
• 1/3 cup bread crumbs
• 1 egg
• 2 tsp dried dill weed
• 1 1/2 cups (12oz, 360ml) chicken stock
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
• 1 1/4 cups (4.2oz, 125gr) pasta  or 8oz (240gr) fresh egg noodles
• 1 tbs butter

 Instructions:

• Cook noodles or pasta according to package directions. 
• When done, drain and toss with butter.
• Meatballs:
• Mince onion.
• In medium bowl combine onion, half of the dill, the egg, bread crumbs and beef.  Mix well and form into small meatballs, about 1" (2.5cm) in diameter.
• In a medium skillet with lid heat the chicken stock. 
• When simmering add the meatballs, being careful that they don't touch.  Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.  
• To finish:
• Dissolve cornstarch in 2 tbs chicken stock. 
• When meatballs are done add the dill to the sauce and move the meatballs to the sides of the pan. 
• Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear.
• Remove meatballs from heat and stir in the yogurt, mixing well. 
• Serve, meatballs on top of or next to the pasta.  Sprinkle with a bit more dill...