2 c sour cream, divided
2 tb ketchup
1 1/4 ts salt
1/4 ts pepper
1/2 ts garlic salt
1/2 ts oregano
1 tb oil
1 tb water
2 ts dill weed paprika
Combine elk/venison, 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and
oregano. Shape into meatballs the size of walnuts.
Brown meatballs in hot oil. Pour off any excess oil. Add water, cover and
simmer 15 minutes. Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs
were cooked. Heat through and pour over meatballs. Sprinkle with paprika.
Serve with rice or noodles.
This will serve 6 for dinner or more as appetizers.
