1 lb. ground lean beef
1/2 lb. sausage
3 tbsp. parsley
3/4 c. soft bread crumbs
1/2 tsp. marjoram
1/2 tsp. salt
Dash of pepper
1 tsp. Worcestershire sauce
1 egg
1/2 c. milk

GRAVY:

4 tbsp. fat from meat
4 tbsp. flour
1/2 tsp. salt
2 c. boiling water

Mix well; chill 2 hours. Make into balls the size of walnuts for cocktail size. Brown in fat, drain on paper towels.

GRAVY: Stir all ingredients into meat drippings. Cook until thickened. Add meatballs, stir in 3/4 cup sour cream. Crock pot works well to keep warm.

To make large quantity, double or triple the recipe.