1 lb. ground beef
1/2 lb. each lean pork and veal, ground
1 c. dry stale bread crumbs
1 c. milk
1 onion, minced
Butter
2 eggs, beaten
Dash nutmeg
Dash black pepper
1 tsp. salt
3 tbsp. flour
2 c. meat stock or consomme
Pinch grated lemon rind
1 c. sour cream
Chopped dill or parsley
Cooked noodles

Blend meats, crumbs and milk. Saute onion in 1 tablespoon butter and add to meat with eggs and seasonings. Mix with hands to get even texture. Roll in small balls and brown in 2 tablespoons butter. Remove meat balls.

To pan juices, add flour and stock to make gravy. Stir until hot. Check seasoning and add lemon rind. (Gravy should not be too thick at this point.) Return meat balls to gravy and simmer 1 hour over low heat. Remove meat balls with slotted spoon and stir sour cream into gravy. Pour over meat. Add dill. Serve with cooked noodles.