Instructions: In large bowl, combine all meatball ingredients except oil; mix well. Shape into 40 1" balls. Heat oil in large skillet over medium-high heat until hot. Add meatballs; cook until browned. Drain. Meanwhile, in saucepan combine all sauce ingredients except sour cream; blend well with wire whisk. Cook over medium-high heat until mixture thickens and boils, stirring frequently. Pour sauce over drained meatballs in skillet. Simmer over low heat for 10 minutes. Stir in sour cream; cook an additional 3 to 5 minutes or until thoroughly heated, stirring gently. Serve meatballs on toothpicks.

Makes 40 appetizers.

Tip: To make ahead, prepare and cook meatballs as directed; do not prepare sauce. Cover and refrigerate meatballs up to 24 hours or freeze up to 3 months. To serve, thaw meatballs, prepare sauce and heat as directed.

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