1 egg

1 lb. ground beef
1 lb. ground pork
2 tbsp. grated onion
1/3 c. dry bread crumbs
2 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1/2 tsp. marjoram
1/4 c. water

Combine the ingredients, mix well and refrigerate for several hours to blend the seasonings. Form into 1-inch round balls. Fry in hot fat in a heavy pan. When brown, turn into a casserole or hot platter.

1/3 c. butter

1/3 c. flour

1 1/4 c. water
2 1/2 c. sour cream
3/4 tsp. dill seed

Stirring constantly, cook until the gravy thickens and boils. Simmer for about 5 minutes. Taste for additional seasoning. Pour hot gravy over meatballs. Yields: 24 meatballs, 1 quart gravy.