1 beaten egg
1/3 c. fine dry bread crumbs
3 tbsp. plain yogurt
4 tsp. minced onion
1/2 tsp. salt
1/4 tsp. pepper
1 lb. ground pork
1/3 c. plain yogurt or sour cream
1 tbsp. cooking oil
1 1/2 tsp. instant beef bouillon
1 c. boiling water
2 tbsp. catsup
1 tsp. Worcestershire sauce
1 1/2 tsp. crushed dried basil
3 tbsp. cold water
1 tbsp. cornstarch (can be replaced by using flour and milk)

Combine egg, bread crumbs, yogurt, onion, salt and pepper. Add ground pork and mix. Shape to 32 balls. Brown in skillet and drain off fat.

Mix bouillon, water, catsup, Worcestershire sauce, and basil and add to meat balls. Bring to boil, then simmer covered for 20 minutes. Remove meatballs to serving dish. Add pan juices with water, plain yogurt, and cornstarch to gravy and add to meatballs. Very good served over pasta.