2 lbs. ground beef
1 c. fine bread crumbs
1 egg
1 minced onion (med.)
1/4 tsp. marjoram
1/4 tsp. basil
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. pepper
1 1/4 c. half & half cream
6 tbsp. cornstarch, mixed in 1 c. cold water
2 beef bouillon cubes
2 c. hot water
About 1 1/2 c. sour cream

Combine meat, egg, and half & half in mixing bowl, using electric mixer on high to make the meat mixture finer. Then add bread crumbs, onion, spices, salt, and pepper.

Shape into small meatballs and brown in fry pan. Either brown the meatballs in its own fat or add, if desired, 3 tablespoons of butter to fry pan and then brown the meatballs. Place meatballs in another pan.

Add the cornstarch to 1 cup of cold water and mix well; add this to the juice left in fry pan from browning the meat balls. Stir well and add bouillon cubes dissolved in hot water. Mix and boil about 3 minutes until thickened. Remove from heat and stir in sour cream. Pour over meatballs. If making for dinner, serve on hot buttered noodles or with mashed potatoes.

Yield: About 120 small cocktail meatballs. Makes 30 to 36 larger ones (about the size of a golf ball). Meatballs can be frozen; when ready to use, prepare sauce.

This is a recipe that I changed to suit my own taste and this is my last revision to the recipe.