Dissolve bouillon cubes in boiling water.

Combine ground beef, 1/4 cup chopped onion, egg, breadcrumbs and 1/2 cup bouillon. Add salt and pepper, and a little bit of parsley if desired. Mix gently but well. Form into 18 - 24 meatballs. Bake at 325 for 20 - 25 minutes, until brown.

Meanwhile, heat oil in skillet. Add 1/4 cup chopped onion and saute 1 - 2 minutes over medium heat. Combine flour and cornstarch and add to skillet, whisking constantly. Add remaining beef bouillon in a steady stream, whisking constantly. Continue stirring occasionally as it comes to a boil, stir constantly once boiling. It should thicken.

If it's too thin, combine a tablespoon or two of cornstarch with a little bit of water and add, stirring constantly. If it's lumpy, blend in blender until smooth.

Once desired consistency is reached, turn heat down to low and whisk in worcestershire sauce and sour cream. Add meatballs to sauce and simmer on low. Serve with rice or egg noodles.