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
3 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. light cream
1/2 c. milk
1 tbsp. snipped fresh dill, or 2 tsp. dried dillweed

1. In small bowl, soak bread crumbs in milk, about 5 minutes.

2. In large bowl, combine meats, egg, onion, salt, pepper, allspice and bread mixture; toss gently with fork just to combine. Using hands, gently shape mixture into 30 meatballs.

3. In hot butter in large skillet, saute meatballs, half at a time, until they are browned and cooked all the way thorugh, about 10 minutes. Remove meatballs as they are cooked, and place in large bowl. Remove skillet from heat.

4. Add flour to drippings in skillet, stirring until smooth. Add bouillon cube, then stir in 3/4 cup boiling water.

5. Bring to boiling over medium heat, stirring until bouillon is dissolved and mixture is smooth. Add cream and milk; simmer gently, stirring 3 minutes.

6. Add meatballs to sauce; toss gently to coat well.

7. Cool quickly, then cover, and refrigerate overnight.

8. To serve; reheat gently; sprinkle with dill. Makes 4 to 6 servings.