Instructions: Soak the bread in the milk, adding a bit more if needed to thoroughly moisten the bread.

In a large bowl, lightly beat the eggs with a fork or whisk. Add the chives, parsley, salts, bread, and meat, and mix all lightly but thoroughly.

Shape the mixture into balls, each small enough for a single bite, but large enough to spear with a toothpick. Preheat the oven to 500-F degrees. As you work, place the meatballs on shallow baking pans - lined with foil if you like. Bake each panful for 4 or 5 minutes, until the meat is cooked through and lightly browned.

When cool, skim fat from any juices left in the pan, then add the meatballs and either refrigerate or freeze until almost ready to serve.

Shortly before the party, in a heavy pan, saute the onion and mushrooms in the butter; add the dill weed. Add the flour, and cook, stirring, until the flour is incorporated and the mixture is bubbly. Add beef broth, and salt and pepper to taste. Off the heat, stir in the meatballs. Finally, add the sour cream. Stirring constantly, reheat over low heat, but do not allow to boil. Transfer to preheated serving container, and present on the buffet over a candle or some other heat source.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.