1 1/2 lbs. lean ground beef
1/3 c. uncooked Minute Rice
1 tsp. paprika
1 tsp. salt
1/4 c. diced onion
2 tbsp. shortening
1/2 c. water
1 beef bouillon cube
1 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/2 c. dairy sour cream

Combine ground beef with rice, paprika, salt and onion. Shape into 16 to 20 balls. Brown meat balls in hot shortening. Arrange balls in 1 1/2 quart casserole. Drain fat from skillet. Combine water, bouillon cube, Worcestershire sauce and soup. Stir until well blended. Add sour cream and pour mixture over meatballs. Cover and refrigerate. Bake uncovered in a 350 degree oven for 45 minutes. Serve over hot noodles.