Main Ingredients:

2 c Soft bread crumbs
1/2 c Minced onion
1 1/2 lb Ground beef or veal
2 ts Salt
1 ts Nutmeg
1 tb Concentrated meat extract
1 c Water
2 tb Minced parsley
2/3 c Milk
4 tb Butter
3 ea Eggs, slightly beaten
1/2 ts Pepper
1 ts Paprika
3 tb Flour
1 c Sour cream

Cooking Preparation of the Recipe:

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley.
Yield:
70 to 80 meat balls.

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