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By Craig Claiborne
Combine the meat, bread crumbs, onions, egg, salt and pepper to taste, mustard, dill and paprika. Shape into twelve balls and brown on all sides in the butter.
Combine the stock, tomato paste and Worcestershire sauce; bring to a boil. Stir in the sour cream. Pour the mixture over the meat balls and simmer for ten minutes.
© 1966 Craig Claiborne estate. All rights reserved.