Preparation:
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 tsp. 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 rice. |
