2 eggs, slightly beaten
1 c. milk
1/2 c. dry bread crumbs
3 tbsp. butter
1/2 c. finely chopped onion
1 1/2 lbs. ground beef or meat loaf mix, beef, pork, veal
3/4 tsp. dried dill weed
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. ground cardamom (optional)
3 tbsp. flour
Salt & pepper to taste
1 can (10 1/2 oz.) beef broth
1/2 c. light cream or sour cream

Combine eggs, milk and bread crumbs and let stand. Saute onions with 1 tablespoon of the shortening until soft. Add to bread crumb mix with meat, salt and pepper, part of the dill weed and the spices. Mix until thoroughly combined. Refrigerate for a short time. Shape into small balls.

In a heavy frying pan add balance of shortening and fry the meatballs until well browned. Place in a 2 quart casserole as they are cooked. Remove fry pan from heat and pour off fat. Leave a small amount in the pan. Add the flour to the pan, stirring to make a smooth mixture. Add beef broth and bring to a boil, stirring constantly. Add cream or sour cream and balance of dill weed. Pour over meatballs in casserole and bake in a moderate oven for about 30 minutes. Serve with noodles or rice.