1 pkg. ground turkey
1/2 c. fine dry bread crumbs
1/2 c. onion
1 egg
3 tbsp. butter
1 can chicken broth
1 tbsp. dried dill weed
2/3 c. sour cream
2 tbsp. flour
1 tbsp. sugar
2 tbsp. vinegar
2 egg yolks

Mix turkey, bread crumbs, onion and egg. Shape into 1-inch balls. Heat butter in large skillet over medium-high heat until melted. Cook meatballs until brown; stir in broth and dill weed. Reduce heat, cover and simmer until turkey is no longer pink, 10 to 12 minutes. Remove meatballs from liquid. Mix remaining ingredients in small bowl. Stir half of hot liquid into sour cream mixture; pour into remaining liquid in skillet. Heat over low heat, stirring constantly until mixture thickens slightly. Salt and pepper to taste. Stir in meatballs. Serve over cooked rice, if desired. 4 servings.