1 pkg. instant mashed potatoes (6 to 7 oz.)
1/4 c. butter
2 tsp. salt
1 c. milk

MEATBALLS:

1 1/2 lbs. lean ground pork
1 egg
1/2 c. seasoned dry bread crumbs
1/2 c. milk
1/2 c. finely chopped onion
1 1/2 tsp. salt
1/2 tsp. dry marjoram leaves
1/4 tsp. pepper
2 tbsp. flour
2 tbsp. salad oil

SOUR CREAM SAUCE:

2 tbsp. flour
1 beef bouillon cube
1/2 c. dairy sour cream
2 tbsp. lemon juice
1/4 c. Parmesan cheese
Chopped parsley

Make potato border. Set aside. Make meatballs: In large bowl combine the pork, egg, bread crumbs, milk, onion, salt, marjoram, pepper and mix lightly until well blended. Shape into balls about 1 1/2 inches. Preheat oven to 350 degrees.

Roll meatballs in 2 tablespoons flour, coating good. In hot oil in skillet, saute meatballs until browned on all sides. Remove as they brown to a 2 quart casserole or shallow baking dish, mound in center.

Make sour cream sauce. Measure the drippings in skillet, add more oil if necessary to make 2 tablespoons. Return to skillet, stir in flour until smooth. Gradually stir in 1 cup water and the bouillon cube. Bring to boiling, remove from heat. Add sour cream and lemon juice, stirring to combine, simmer for 2 minutes, remove from heat.

Spoon mashed potatoes around meatballs in casserole, sprinkle potatoes with cheese. Pour sauce over meatballs. Bake uncovered 1 hour or until potatoes are golden brown. Garnish with parsley. Makes 8 servings.