1 1/2 lbs. ground beef
3/4 c. quick cooking oats, uncooked
1 egg
1 tsp. salt
1/4 tsp. pepper
Dill weed
2 tbsp. salad oil
1 c. water
1 beef flavored bouillon cube or env.
1 (8 oz.) container sour cream (1 c.)

In large bowl, mix well ground beef, oats, egg, salt, pepper and 1/2 teaspoon dill weed. Shape mixture into 1" meatballs.

In 12" skillet, over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until well browned on all sides, removing meatballs to large bowl as they brown. Pour off any remaining oil in skillet.

Return meatballs to skillet; stir in water and bouillon. Over medium heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring often. Stir in sour cream and 2 teaspoons dill weed; heat through (do not boil).

Makes 6 servings.