Mix first ten ingredients thoroughly and refrigerate for two hours. Then shape mixture into tablespoon producing rounded balls In large skillet slowly brown and cook meatball in oil. Remove meatballs and keep warm. Blend flour, paprika, salt and pepper into oil in skillet. Cook over low heat until smooth and bubbly. Remove from heat and stir in water. Return to burner and heat until boiling while stirring constantly. Boil for one minute. Reduce heat and gradually stir in sour cream mixing until smooth. Add meatballs and heat thoroughly.

From the kitchen of Sandi Smith