Mix chopmeat eggs and breadcrumbs in a large bowl. Moisten hands and roll into one inch balls. Place the balls in baking dishes and bake in a preheated 350 degree oven until fully cooked, about 15 to 20 minutes. These can be made ahead and refrigerated.
To make the sauce. Saute the mushrooms in 1 tablespoon of oil in a non stick skillet over medium high heat about 5 minutes. Transfer to a plate.
Saute onion, paprika and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onion mixture and stir.
Whisk in broth. Add lemon juice and mustard; simmer until thick, 8 to 10 minutes.
Stir in cooked mushrooms, sour cream, dill and meatballs. Cook until meatballs are heated through. Season with salt and pepper.
Serve as an appitizer or serve fewer meatballs with the sauce over egg noodles and make it a meal.