Venison Meat Balls in Sauce

1 1/2 lbs ground venison

2 cups grated potatoes

2/3 cups chopped onion

1 1/2 tsp salt

1/4 tsp pepper

1/4 cup milk

1 egg

1/4 cup butter

3 cups water

3 tbsp flour

2 cups sour cream

1 tsp dill weed

10 oz pkg frozen peas, cooked

In a mixing bowl combine venison, potatoes, onions, salt, pepper, milk and egg. Mix well; shape into 1 1/2 inch meatballs. Melt butter in a large skillet; brown meat balls slowly on all sides. Add 1/2 cup of the water. Cover; simmer for 20 minutes. Remove meat balls; keep in a warm place. Blend flour with 1/2 cup of the water in a small bow; stir into liquid in skillet along with remaining water. Cook over low heat, stirring constantly, until thickened and smooth. Boil over high heat until sauce is reduced by about one-third. Reduce heat; slowly stir in sour cream and dillweed. Add meat balls and peas; bring to serving temperature, but do not boil.