2 c. ground beef
1/2 c. onion, chopped
1 1/2 c. bread crumbs
2 (10 3/4 oz.) cans cream of chicken soup
2 eggs
1 c. sour cream
3/4 c. water

In a medium size mixing bowl, combine ground beef, eggs, onion, bread crumbs and sour cream. Shape into balls (about the size of silver dollars) and roll in plain flour. Add enough vegetable oil to cover bottom of electric skillet heated to 325 degrees. Brown meatballs on all sides and remove from the skillet and pour off the rest. Add water and soup and bring to a boil, stirring constantly. Add meatballs, cover well with mixture. Place lid on skillet and simmer about 10 minutes. Save about 2 tablespoons drippings and put back in pan with soup and water.