Instructions: Combine first 6 ingredients, mixing well. Chill 2 hours. Shape mixture into 1 1/2-inch meatballs; brown in hot oil in a large skillet over medium heat. Remove meatballs, and drain on paper towels, reserving pan drippings in skillet.

Add flour, paprika, and 1/4 teaspoon pepper to pan drippings; mix well. Gradually add broth, stirring until smooth. Remove from heat; cool slightly. Add sour cream and the meatballs; cook over medium heat, stirring constantly, until thoroughly heated. Serve over hot cooked rice.

Yield: 6 servings.

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