1 lb. ground beef
1/2 lb. ground lean pork
1/2 c. minced onion
1/4 c. dry bread crumbs
1 tbsp. snipped parsley
2 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
2 c. water
1/4 c. dairy sour cream
1/4 c. salad oil
1/4 c. Gold Medal flour
1 tsp. paprika

Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours. Shape into balls, slowly brown in oil in large skillet. Remove, keep warm.

Blend flour, paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper into oil in skillet. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat, stir in water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat and gradually stir in sour cream until smooth. Add meatballs, heat through.