Per your request for recipes from other countries, I have checked my NYtimes International Cookbook by Craig Claiborne for the following:

Cook the garlic and onion in the butter until the onion is wilted.

Combine with the beef, one teaspoon of the salt, the cayenne, parsley, and bread crumbs. Shape into one-inch balls.

Brown on all sides in the shortening for 12-15 minutes. Drain off the fat, reserving 1/4 cup.

Add the bouillon cube, tomato juice, and the reserved fat to the meat balls. Cook for 5-6 minutes. Combine the paprika, remaining salt, and the sour cream and add. Head only until hot. Serve over noodles. Makes 6 servings.