4 slices bread, crusts removed
3/4 cup of milk
4 medium onions, sliced
3 Tablespoons butter
1 teaspoon Dijon mustard or 1/4 teaspoon dried mustard
1 pound M4-D Ranch grass-finished ground beef
1 teaspoon salt
Freshly ground pepper to taste
1 Tablespoon minced parsley
Paprika to taste or omit
1-1/4 cups sour cream

Soak the bread in the milk for about 20 minutes. Meanwhile, saute the onions in the butter very slowly, covered so they do not brown, until they are translucent. When the bread is swollen with milk, break it up with a fork and pour off any liquid. Mix the bread lightly with the ground beef, adding salt, pepper, parsley and mustard. With a light hand, form the meat mixture into meatballs just a little smaller than golf balls. Put the meatballs in with the onions, cover, and cook gently, turning each one carefully after about 5 to 8 minutes. Cook on the other side until desired doneness is reached. They should be soft, not browned, and just cooked through. Add the sour cream and heat, stirring it in gently around the meatballs. Dust with paprika and serve with rice or egg noodles.

Serves 4.

Optional: I sometimes also add green peas to the mixture to add a little color and fresh veggie to this dish. A terrific meal with a light salad.