2 c. bread cubes
1/2 c. milk (soak, squeeze dry)
1 1/2 lb. ground beef
1 onion, finely chopped, sauteed in 2 tbsp. butter
2 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
2 tsp. paprika
1 tsp. dry mustard
1 tsp. fried herbs or parsley
3 beaten eggs

Mix well, form into 48 small balls (1 1/2 inch in diameter). Brown in skillet in 1/4 cup butter, add 1/4 teaspoon crushed garlic, add more butter, if needed. Cool meat balls 1/2 hour.

Blend: 2 tsp. tomato paste 1 tsp. beef concentrate Enough water to make 2 cups bouillon

Stir over low heat until thickened.

Just before serving, add 1 cup sour cream. Blend well, heat and serve with noodles or rice.