1 c. milk
1/2 c. bread crumbs
2 eggs, slightly beaten
3 tbsp. butter
1/2 c. chopped onion
1 lb. ground chuck
1/2 lb. ground pork
2 tsp. salt
3/4 tsp. dill weed
1/4 tsp. allspice
1/8 tsp. cardamon
3 tbsp. flour
1/4 tsp. pepper
1 can (10 1/2 oz.) beef broth
1/2 c. cream green noodles

Combine milk, dry bread crumbs, and eggs in a large bowl. Saute onion in 1 tablespoon butter until soft. Add onions to bread crumb mixture along with meat, 1 1/2 teaspoon salt, 1/4 teaspoon dill weed, allspice and cardamon. Mix well. Refrigerate until mixture can be shaped into 1-inch meatballs. In 2 tablespoons butter, saute meatballs until well browned. Remove meatballs to a 2-quart casserole. Reserve 2 tablespoons butter or drippings in skillet. Add flour, 1/2 teaspoon salt, and pepper, cook until smooth. Gradually add beef broth, stirring constantly. Bring to boiling point, stir in cream and 1/2 teaspoon dill weed. Pour over meatballs; bake at 325 degrees for 30 minutes. Serve with green noodles. Makes six servings.