1-1/2 lb. lean ground beef
3/4 cup quick-cooking oats, uncooked
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. salad oil
1 cup water
1 beef-flavored bouillon cube
1 cup sour cream
In large bowl with spoon, mix beef, oats, eggs, salt, pepper, and 1/2 tsp. dill weed. With hands, form the ground beef mixture into evenly shaped 1-inch meatballs.
In 12-inch skillet over med-high heat, in hot oil, cook meatballs, a few at a time. Turn with a spoon until well-browned on all sides; with a slotted spoon, remove meatballs to a large bowl as they brown. When all are browned, pour off any remaining oil in the skillet.
Return meatballs to skillet.
Stir in water and bouillon. Over medium heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring the meatballs and liquid frequently.
Stir in sour cream and 2 tsp. dill weed to the meatballs and liquid; heat through (but be careful not to boil) Yield: 16-18 appetizer or 6 main-dish servings