1 lb. ground beef
1/2 c. fine dry bread crumbs
1 egg
2/3 c. milk
2 tbsp. fine chopped onions
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried parsley

Form into small balls. Brown in 1 tablespoon oil. Drain off fat if necessary. Add 1/4 cup hot water. Simmer covered 20 minutes. Serve hot with gravy. Add hot water to pan with 1 bouillon cube (1 1/2 cups). In jar shake 1/2 cup water and 2 tablespoons flour until smooth. Add to pan. Boil until bubbly. Add 1 tablespoon sour cream if desired.