Combine first 9 ingredients in a bowl, and stir well. Shape mixture into 24 (1-inch) balls; set meatballs aside.

Coat a large nonstick skillet with cooking spray; add 1 tablespoon margarine, and place the skillet over medium heat until margarine melts. Add meatballs; cook 8 minutes or until browned, turning frequently.

Remove the meatballs from skillet; set aside, and keep warm. Wipe drippings from pan with a paper towel.

Place flour in skillet. Gradually add beef broth, stirring with a wire whisk until blended. Cook over medium heat for 3 minutes or until slightly thickened, stirring constantly. Remove from heat, and stir in sour cream. Return the meatballs to skillet, and cook for 3 minutes or until thoroughly heated. Yield: 4 servings (serving size: 6 meatballs and 7 tablespoons sauce).

Per serving: 409 Calories; 25g Fat (56% calories from fat); 29g Protein; 16g Carbohydrate; 82mg Cholesterol; 1407mg Sodium

15 pounds so far. My mother's original stroganoff recipe used lots of heavy cream, but I cut the fat by substituting skim milk and nonfat sour cream. ~- Ellen M. Brown, Upper Arlington, Ohio.