2 pounds ground beef
1/2 cup chopped onion
1/3 cup chopped pimiento-stuffed olives
2 eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1/2 stick) butter
2 tablespoons flour
1/2 cup water
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1 cup dairy sour cream at room temperature

In a bowl lightly mix beef, onion, olives, eggs, salt and pepper just until blended; shape into 24 balls.

In a skillet melt butter; brown meatballs slowly on all sides and cook until done. Place in shallow 1 qt. casserole dish.

Pour off fat in skillet reserving 2 tablespoons; blend in flour. Add water, lemon juice, Worcestershire sauce, paprika and salt; cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes.

Remove from heat; carefully blend in sour cream; pour over meatballs. Place in preheated 350°F oven for 10-15 minutes. Garnish with chopped parsley, if desired.

Makes 8 servings.

Submitted by: CM