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

Soak bread crumbs in milk or cream 5 minutes in large mixing bowl. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, allspice, nutmeg, and cardamom. Mix well and refrigerate covered for 1 hour. Shape mixture into 1 inch diameter balls. Place on rack of broiler pan and bake in 400 degree oven for 15 minutes. Put browned meat balls in crock pot. Add 1/2 can of beef consomme, pepper, and remaining 1/4 teaspoon salt. Cover and cook on low 4 to 6 hours. (High: 2 to 2 1/2 hours).

To thicken gravy: Turn crock pot to high. Combine butter and flour to make a smooth paste. Pour into meatball mixture; add remaining 1/2 can of consomme. Cook until thickened.