2 tbsp. salad oil
1 onion finely chopped
1 1/2 lb. ground beef
1/2 c. bread, soak in milk & squeeze dry
1 tsp. salt
1/4 tsp. pepper
2 tsp. nutmeg
2 tsp. paprika
1 tsp. dry mustard
2 eggs, beaten

Saute onion in oil without browning. Combine with all remaining ingredients. Form into small balls and brown evenly in same skillet used to saute onions. Add extra oil as needed. When browned. remove and set aside. Make sauce in same skillet.

DILL SAUCE:

1 tsp. minced garlic
1 tsp. meat concentrate such as B-V
2 tbsp. flour
1 can bouillon, undiluted
Dash or two of bitters (optional)
1 c. sour cream
1 tsp. dill weed (or to taste)

Saute garlic (add a bit of oil if needed), blend in B-V and flour. Stir in bouillon and bitters; cook, stirring until smooth and thickened. Blend in sour cream and dill. Put meatballs into sauce and hold at warming temperature below simmering point about 15 minutes. This allows seasonings to mellow. Makes 6 servings. Good with hot buttered noodles or rice. Excellent to make for a crowd, for the flavor is beat when made early in the day and allowed to stand until shortly before serving.