There are few dishes that get gobbled up as quickly as meatballs at a dinner party or potluck. Their small size makes them so appealing. And, with the right sauce they’re the perfect finger food. This recipe for buffet meatballs is a vintage one that’s been delighting people for decades.

And, just in case you’re not throwing a party anytime soon the creamy dill sauce also makes them ideal for adding to some egg noodles for a main course entree that’s quite hearty.

The sauce is a heated blend of sour cream and dill, garnished with a bit of paprika. This combo is reminiscent of meatball recipes from Eastern Europe, with that comforting flavor profile that many of us will have grown up enjoying. Here the spices add just the right amount of oomph.

For simplicity this recipe uses ground beef, but you can use a blend of ground beef and pork if you like instead.

After you roll the meatballs into shape remove them from the pan and use just a bit of the drippings to make the sour cream sauce. Then combine them all at the end, serve over noodles or potatoes or by themselves on a platter with toothpicks for serving party style.

I happen to love the kind with the little colored decorations on the end, but any type of toothpick from bamboo to metal cocktail picks will work well here.

These festive meatballs are sure to be a hit at your next gathering- no matter how you serve them.