Finely crush cornflakes; combine with beef, milk, salt, pepper and onions. Shape into meatballs. Brown in hot shortening. Remove from skillet. Blend 1 1/2 tbsps drippings with flour. Add work and cook until thick. Stir in sour cream, dill and salt. Add meatballs. Cover and cook slowly for 15 minutes. Serve over egg noodles
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (46%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 96.9mg||30 %|
|Sodium 308.3mg||11 %|
|Potassium 484.4mg||13 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 33.5g|
|Protein 26.1g||37 %|
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Calories per serving: 454
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