SOUR CREAM SAUCE:

1/4 c. flour
1/4 c. melted butter or pan drippings
1 c. water
2 c. sour cream
1 tbsp. dill weed
Salt & pepper

Add flour to melted butter or drippings over low heat, blending well until smooth. Gradually add water, stirring, then sour cream and dill, stirring constantly until mixture bubbles and thickens. Do not boil. Season with salt and pepper. Add meatballs and simmer gently until heated through. Serves 8.

BROWN SAUCE:

1/4 c. butter
1/4 c. flour
2 c. bouillon
Celery leaves or flakes

Melt butter and blend smoothly with flour. Gradually and bouillon, stirring constantly until smooth. Add several celery leaves or flakes (remove celery before serving). Put in meatballs and simmer gently to heat through. Serves 6.

SWEET AND SOUR SAUCE:

1 tbsp. cooking oil
3/4 c. pineapple juice
2 tbsp. cornstarch
1 tsp. soy sauce
1/4 c. vinegar
1/2 c. water
1/2 c. sugar
2 slices pineapple, cut in pieces
1 lg. green pepper, cut into lengthwise strips

Mix oil with pineapple juice and cook over low heat for a few minutes. Mix cornstarch with soy sauce, vinegar, water and sugar. Add to hot pineapple juice and continue to cook gently, stirring until juice thickens. Add meatballs, pineapple pieces and green pepper strips. Simmer all together until meatballs are hot. Serves 6 to 8.