2 eggs, slightly beaten
1/2 c. dry bread crumbs
1 c. milk
1 1/2 tsp. salt
1/4 tsp. dill weed
1/8 tsp. dry mustard
1/4 tsp. allspice
1/8 tsp. cardamom
1/2 c. finely chopped onions
1 lb. ground chuck
1/4 lb. ground pork

GRAVY:

2 tbsp. drippings
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 can beef broth
1/2 c. light cream
1/2 tsp. dill weed

Saute onions in 1 tablespoon butter. Mix remaining ingredients well. Refrigerate 1 hour. Shape into 1 inch balls. In 2 tablespoons butter, saute meatballs, about 1/2 at a time, until brown. Put in 2 quart casserole.

Prepare Gravy: Combine drippings, flour, salt, pepper and broth. Bring to boil and add cream and dill weed. Pour over meatballs. Heat uncovered 30 minutes at 325 degrees. Serves 6.