2. Pinch off a small amount, 1-in. diameter, of meat mixture and roll in hands, shaping into small uniform meatballs. (Keep dipping fingers into a bowl of water while rolling the meatballs.)
3. Brown meatballs in a skillet, using butter or shortening. Turn meatballs frequently or shake skillet to keep them round and evenly browned. After browning, lower the heat to cook thoroughly. Cook 10 minutes.
Makes approximately 70 small meatballs.
4. Sauce: Melt butter in skillet, add cornstarch and stir well. Gradually add beef consommé and cook until thickened, stirring constantly. Just before serving, stir in sour cream and add the meatballs to the sauce. Garnish with snipped dill.