1/2 lb. lean ground pork
1/2 lb. ground beef
1 med. onion, minced
2/3 c. milk
1/2 c. bread crumbs
1 egg
1 clove minced garlic
1/4 tsp. thyme
Salt and pepper to taste
1 c. water
2 tsp. chicken stock or 2 chicken bouillon cubes
1 tbsp. flour
1/2 c. water
3 tbsp. sour cream
1/4 tsp. dill weed

Mix together first 9 ingredients, kneading lightly but thoroughly with hands. Shape into small round balls using 1 rounded teaspoon for each, shaking frequently to keep round shape. Pour off excess grease; add water and chicken stock. Cover and keep warm. Add flour to pan, stir until smooth and cook 1 minute. Add 1/2 cup water or more if gravy seems too thick. Heat to boiling pint and boil 1 minute. Stir in sour cream and dill and return meatballs to pan. Heat thoroughly but do not boil. Serve with rice or noodles.