1/2 lb. lean beef, ground fine
1/4 lb. veal, ground fine
1/4 lb. pork, ground fine
1/2 c. fine bread crumbs
1/2 c. warm half and half
2 egg yolks
2 tbsp. minced onion
1 tsp. salt or to taste
1/3 tsp. pepper
1/8 tsp. allspice
Up to 1/2 c. milk, if needed for moist mixture
Beef bouillon (instant)
1/2 c. sour cream (opt.)

Soak bread crumbs in warm half and half. Mix all ingredients except beef bouillon and sour cream together. The more you mix the firmer the meatballs will be. Chill until easy to roll. Roll into balls the size of small walnuts. Fry a few balls at a time until browned. Shaking the pan while you fry will keep them round. Simmer in water adding beef bouillon. Stir in sour cream before serving. NOTE: Simmer for approximately 45 minutes.