1 lb. ground beef
1 1/2 lbs. ground pork
1/2 c. minced onion
3/4 c. dry bread crumbs
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
2 tbsp. oil for frying

SAUCE:

1/4 c. vegetable oil
1/4 c. flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 beef bouillon cubes
2 c. boiling water
3/4 c. sour cream

Combine beef, pork, onion, bread crumbs, parsley, salt, pepper, Worcestershire sauce. Blend together the egg and milk; mix into meat mixture. Chill 2 hours.

Shape beef mixture into balls. Brown meatballs in oil in a single layer. Remove meatballs; drain, leaving 3 tablespoons of the drippings in the skillet. Blend flour, salt, and pepper from the sauce recipe into the drippings. Cook on low, stirring until flour mixture is smooth and bubbly. Dissolve bouillon cubes in boiling water, and stir into the flour mixture. Raise the heat. Let it boil! Stir for 1 minute. Return meatballs to the skillet; reduce heat, and simmer for 40 minutes.

Stir sour cream into the hot mixture before serving.