1 1/2 lb. lean ground beef
1/3 c. minute rice
1 tsp. paprika
1 tsp. salt
1/4 c. diced onion
2 tbsp. hot shortening
1/2 c. water
1 beef bouillon cubes
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/2 c. sour cream
Chinese noodles

Combine ground beef with rice, paprika, salt and onion. Shape into 16 to 20 balls. Brown meatballs in hot shortening. Arrange balls in a 1 1/2 quart casserole or 8 inch round baking dish. Drain fat from skillet. Combine in skillet the water, bouillon cube, Worcestershire sauce and soup. Stir until well blended. Add sour cream and pour over meatballs. Cover and refrigerate. Bake uncovered at 350 degrees for 45 minutes. Serve with Chinese noodles. Makes 6 servings.