2 eggs, slightly beaten
1 c. milk
1/2 c. dry bread crumbs
3 tbsp. butter
1/2 c. finely chopped onion
1 lb. ground chuck
1/4 lb. ground pork
1 3/4 tsp. salt
3/4 tsp. dill weed
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cardamom
3 tbsp. flour
1/8 tsp. pepper
1 (10 1/2 oz.) can beef broth
1/2 c. light cream

2 quart casserole. 325 degrees. 30 minutes.

1. In a large bowl, combine the eggs, milk, and dry bread crumbs.

2. In large skillet, heat 1 tablespoon butter. Saute chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground chuck and ground pork, 1 1/2 teaspoon salt, 1/4 teaspoon dill weed, allspice, nutmeg and cardamom with a wooden spoon or your hands, mix well to combine.

3. Refrigerate, covered, for 1 hour.

4. Shape meat mixture into meatballs, each about 1 inch in diameter.

5. Preheat the oven.

6. In remaining hot butter, saute meatballs, about half at a time, until brown all over. Remove the meatballs to a casserole pan as they are browned.

7. Remove the skillet from heat. Pour off drippings. Measure 2 tablespoons of drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 teaspoon salt, and the pepper, stirring together to make a smooth mixture.

8. Gradually stir in beef broth; bring mixture to boiling, stirring constantly. Add cream and remaining 1/2 teaspoon dill weed. Pour over meatballs in casserole.

9. Bake, covered. Garnish top of meatballs with fresh dill sprigs, if desired.

10. Can be served over rice. Serves 6.