Instructions: Mix together first nine ingredients, kneading lightly. Shape into balls using 1 tablespoon for each. Brown on all sides in a lightly greased skillet. Pour off grease; add water and chicken stock base or bouillon cubes. Cover; simmer for 1 hour. When done, remove meatballs from pan and keep warm. Add flour to pan; stir until smooth. Cook for 1 minute. Add 1/2 cup water (or more if gravy seems too thick). Heat to boil; boil for 1 minute. Stir in sour cream and dill. Return meatballs to pan. Heat thoroughly. Serve with rice or noodles.

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.