|Ground beef||1 Pound|
|Ground veal||1⁄2 Pound|
|Soft bread crumbs||1 Cup (16 tbs) (2 slices)|
|Evaporated milk||2⁄3 Cup (10.67 tbs) (1 small can)|
|Grated onion||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Salt||1 Teaspoon (for meat balls)|
|Vegetable shortening||4 Tablespoon|
|Potatoes||2 Pound, pared and cut as for french frying (6 medium size)|
|Cucumber||1 Medium, halved lengthwise and sliced 1/4 inch thick|
|Canned whole kernel corn||16 Ounce (1 can)|
|All purpose flour||1 Tablespoon|
|Salt||1⁄2 Teaspoon (for gravy)|
|Dairy sour cream||8 Ounce (1 carton, 1 cup)|
|Dill weed||1 Tablespoon|
1 Mix beef, veal, bread crumbs, egg, evaporated milk, onion, lemon peel, and 1 teaspoon salt in large bowl; shape into 36 small balls.
Brown on all sides in shortening in medium-size frying pan; place in mound in one third of buttered 12-cup baking dish.
2 Boil potato strips in salted water 5 minutes; transfer with slotted spoon to baking dish, piling in mound to fill second third of dish; save potato water for Step 4.
3 Boil cucumber slices in salted water 3 minutes; drain, adding liquid to potato water.
Drain corn, adding liquid to potato-cucumber water, if needed, to make 1 cup.
Toss corn with cucumbers; spoon into remaining space in baking dish.
4 Blend flour, 1/4 teaspoon salt, and pepper into fat in frying pan; slowly stir in the 1 cup of saved vegetable liquid.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Stir in sour cream and dill weed; heat just to boiling; pour over potatoes and meat; tip dish so gravy will flow evenly to bottom; cover.
5 Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.