8 oz. lean ground pork
8 oz. lean ground beef
1 sm. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. ground nutmeg
1 1/2 c. fresh bread crumbs
1/2 c. water

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 1/2 c. beef broth
2 tbsp. fresh dill, snipped or 1 tsp. dried dill weed
1/2 c. half & half cream
Cooked buttered wide egg noodles, optional

In a bowl combine beef, pork, onion, seasonings, crumbs and water. Shape into 1 1/2 inch balls and place on a rack over a baking pan. Bake at 400 degrees for 20 minutes.

Meanwhile, for sauce, melt butter in large skillet. Blend in flour; cook, stirring constantly, 2-3 minutes. Add broth, stirring until thickened, about 3-4 minutes. Pour in cream and continue stirring until thickened and smooth, about 15 minutes. Serve over noodles or as an appetizer with wooden picks. 4 servings.