1/2 c. dry bread crumbs
1/4 c. milk
1 lb. ground beef or chuck
1 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 tbsp. finely chopped onion
2 pinches ground cloves
2 pinches ground nutmeg
1 1/2 tbsp. flour
2 beef bouillon cubes
1 c. water
1 c. sour cream

Soak bread crumbs in milk. Combine meat, 1/2 teaspoon salt, pepper, soaked crumbs, butter, cloves, nutmeg, and onion. Shape into tiny balls and brown on all sides in small amount of salad oil. Remove from skillet. If there is not about 1 1/2 tablespoons drippings in pan, add butter to make up this amount. Add flour and bouillon cubes to drippings. Brown slightly; stir in water, sour cream, and remaining 1/2 teaspoon salt. Cook until thickened. Return meat balls to sauce; simmer, covered, for 10 minutes. Yield: 6-8 servings.