1 1/2 c. fresh bread crumbs
1 1/2 lbs. ground chuck
2 eggs
1 3/4 tsp. salt
1/8 tsp. cardamom, optional
1/8 tsp. pepper
2 tbsp. flour
1 c. milk or cream
1/2 lb. lean ground pork
1 med. onion, chopped fine
1/8 tsp. nutmeg
10 1/2 oz. can beef consomme or broth
2 tbsp. butter, melted
1/4 tsp. allspice

Soak bread crumbs in milk for 5 minutes in a large mixing bowl. Add beef, pork, eggs, onion, 1 1/2 tsp. salt, allspice, nutmeg and cardamom. Mix well. Shape into 1 inch balls. Place on broiler pan and bake for 15 minutes at 400 degrees.

Put browned meatballs in crock pot. Add 1/2 can beef consomme or broth, pepper and remaining salt. Cover and cook on low 4-6 hours (high 2-3 hours).

To thicken gravy, turn crock pot to high. Combine butter and flour to make a smooth paste. Add paste to remaining 1/2 can consomme and pour into crock pot. Cook until thickened, about 45 minutes.