2 lbs. chopped meat
1 c. dry bread crumbs
1 c. milk
1 med. onion, minced
Butter
2 beaten eggs
Dash nutmeg
1 tsp. salt

GRAVY:

2 c. meat stock or consomme
Grated rind of 1/2 lemon
1 c. sour cream
Chopped fresh dill or parsley
3 tbsp. flour

Blend meat, crumbs and milk. Saute onion in butter and add to meat with eggs and seasonings. Mix with hands to get even texture. Roll into small balls, browning a few at a time in butter. Remove meatballs.

To pan juices add flour and meat stock to make gravy. Stir until hot. Check seasonings. Add lemon rind. Gravy shouldn't be too thick at this point. Return meatballs and simmer very low for 1 hour. Remove meatballs to serving platter with slotted spoon. Stir sour cream into gravy and heat. (Do not bring to boil.) Pour over meat and add dill or parsley. Serve with noodles.