1. Mix well first 8 ingredients. Shape into 18-20 balls. Place in 2 quart dis and bake uncovered 15 min. 400*. Drain off fat and stir in soup & bouillion. Decrease oven to 359* and bake uncovered 45 min. Remove from oven and stir in sour cream. Return to oven for 5 min. Serve over rice or noodles.
