Ingebretsen's Swedish Meatballs ala Mark

                       1 pound Ingebretsen's Meatball Mix
                       2 cups chicken broth
                       2 tablespoons butter
                       2 tablespoons flour
                       2 tablespoons sour cream

                       Form meatball mix into 15 meatballs
                       In a lightly oiled pan, over medium heat,
                       brown the meatballs. Remove meatballs
                       and wipe out pan. Return meatballs to pan;
                       add chicken broth. Cover and simmer for
                       1 hour. While simmering in a small pan
                       melt butter and add flour; cook for 2 minutes

                       to make a roux. When meatballs are done
                       remove from pan, add roux to broth raise
                       heat to medium and stir until thickened.
                       Remove from heat and add sour cream, stir
                       to combine. Return meatballs to sauce and stir.