1 lb. veal
1/2 lb. pork

Grind together. 1/2 c. bread crumbs Sm. onion, chopped 1 tbsp. parsley 1 tsp. dill weed or fresh dill 1/4 tsp. basil Salt and pepper to taste

Mix above ingredients together and shape in small balls. Brown on all sides in butter. Remove meatballs and add 1 small carton sour cream to drippings. Thicken as needed with flour and water mixture. Add 1 teaspoon of dill weed to gravy and then add meatballs and simmer on low flame until cooked through.