1 lb. ground beef
1/2 c. minced onion
3/4 c. dry bread crumbs
1 tbsp. parsley flakes
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/4 c. salad oil
1/4 c. all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 c. water
3/4 c. sour cream

Mix thoroughly beef, onion, bread crumbs, parsley, 2 tsp. salt, 1/8 tsp. pepper, the Worcestershire sauce, egg and milk. Refrigerate 2 hours.

Shape mixture by rounded tablespoonfuls into balls. In large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.

Blend flour, paprika, 1/2 tsp. salt and 1/8 tsp. pepper into oil in skillet. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and gradually stir in sour cream, mixing until smooth. Add meatballs; heat through. Serves 6-8.