1 1/4 lb. fresh ground turkey
1/2 c. dry bread crumbs
1/2 c. chopped onion
1 egg
3 tbsp. butter
1 can (10 3/4 oz.) chicken broth
1 tbsp. dried dill weed
2/3 c. dairy 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 in butter 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 the hot liquid into sour cream mixture. Pour remaining liquid in skillet. Heat over low heat stirring constantly until mixture thickens slightly, salt and pepper to taste. Stir in meatballs. Serve over hot cooked rice (if desired). 4 servings.