1 lb. beef
1/2 lb. lean fresh pork
1/2 lb. salt pork
1 c. fine bread crumbs
1 med. onion, minced
1 egg
1/4 tsp. marjoram
1/4 tsp. basil
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 c. thin cream
3 tbsp. butter
1 1/2 c. hot water
2 bouillon cubes
3/4 c. sour cream
3 tbsp. flour

Have butcher grind beef and pork together twice. Combine meat, crumbs, onion, egg, herbs, salt, pepper and then cream. Mix thoroughly and shape into balls about the size of walnuts. Brown on all sides in butter and place balls in casserole as they brown.

After all are in casserole, add flour to butter in pan. Stir well and add 2 bouillon cubes which have been dissolved in hot water. Mix and boil 3 minutes. Stir in sour cream. Pour over meat balls or reheat in oven. Serves 6.