2 eggs, slightly beaten
1/3 c. milk
2/3 c. mashed potato flakes
2 tbsp. instant minced onion
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1 tsp. Worcestershire sauce
1 lb. ground beef or venison

DIP:

1 c. sour cream
2 tsp. milk
1 tbsp. brown gravy mix

In mixing bowl, combine eggs and milk; add potato flakes; let stand about a minute. Add remaining ingredients; mix well. Shape into small meatballs. In large skillet, cook meatballs in small amount of hot oil until well browned. Keep warm while serving.

Dip: In sauce pan, combine sour cream, gravy mix and milk. Heat over low heat, stirring constantly and do not boil.

Serve dip over or with meatballs.