1/2 c. fresh white bread crumbs
1/2 c. milk
1/2 lb. ground beef
1/4 lb. ground veal
1/4 lb. ground pork
1 egg, slightly beaten
4 tbsp. chopped onion
1 1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. allspice
2 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
Boiling water
1/2 c. milk
2 tsp. dried dillweed

Soak bread crumbs in milk about 5 minutes. In large bowl combine meats, egg, onion, salt, pepper, allspice and bread mixture. Toss gently with fork just to combine. Shape mixture into 30 meatballs.

In large skillet, in hot butter, saute meatballs, half at a time, until they are browned and cooked all the way through - about 10 minutes. Remove the skillet from heat. Add flour into drippings and stir until smooth. Add bouillon cube; stir in 3/4 cup boiling water. Bring to boiling and stir until smooth. Add cream and milk. Simmer gently, stirring for 3 minutes. Add meatballs to sauce. Simmer, covered, 5 minutes or until heated through. To serve, sprinkle with dill.

May be made the day before, refrigerate, then reheat them gently for serving. Makes 4 to 6 servings.