Instructions: Cook onion in butter until its transparent. Pour milk over bread crumbs and let stand until milk is absorbed, beat with fork to a smooth mass. Add beef, onion, salt and mix only until blended. Form into small balls and brown in 10 inch skillet; no fat needed. Combine sour cream, chili sauce and pour over meat balls. Simmer gently for 10 minutes, turning meat balls once or twice as they cook. You can serve them on steamed rice, buttered noodles or as I do, on mashed potatoes.

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