1 lb. ground chuck
1/2 lb. ground lean pork
1/2 c. minced onion
3/4 c. dry bread crumbs
2 tbsp. snipped parsley
2 tbsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/4 c. oil
1/4 c. flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper
2 c. butter
1 c. sour cream

Mix beef, pork, onion, beef, crumbs, parsley, 2 tablespoons salt, 1/8 teaspoon pepper and Worcestershire sauce, egg and milk. Refrigerate 2 hours.

Shape by rounded tablespoon into balls. Slowly brown and cook meatballs in oil. Remove and keep warm.

Blend flour, paprika, remaining salt and pepper into oil in skillet over low heat. Cook until smooth and bubbly. Stir in water and stir constantly until boils. Boil and stir one minute. Reduce heat and stir in sour cream. Mix until smooth. Add meatballs. Good served with mashed potatoes.