1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
2 c. soft whole wheat bread cubes
1/2 c. milk
1 onion, cubed
10 tbsp. butter
2 1/2 tsp. salt
2 tsp. paprika
1 tsp. poultry seasoning
1 tsp. dry mustard
1/4 tsp. pepper
3 beaten eggs
1/4 c. flour
1 tbsp. tomato paste
10 1/2 oz. beef bouillon
1 c. commercial sour cream

Soak bread in milk; squeeze. Add onion sauteed in butter; add salt, paprika, pepper, mustard, poultry seasoning, and eggs.

Make into 100 small balls; brown in skillet with 1/2 cup butter. Transfer. Stir flour into drippings. Add tomato paste and bouillon. Return meat balls to tomato mixture. Stir over low heat. Just before serving, add sour cream.