2 eggs, slightly beaten
1 cup milk
1/2 cup dry bread crumbs
3 tbsp. butter
1/2 cup finely chopped onion
4 cloves garlic, minced
1 lb. ground chuck
1/4 lb. ground pork
1 tsp. sugar
1 3/4 tsp. salt
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cardamon
3 tbsp. flour
1/8 tsp. pepper
1 (10 1/2 oz.) can beef broth soup
1/2 cup light cream

Combine eggs, milk and crumbs. Sauté onion and garlic for 5 minutes in butter.

Add to bread crumb mixture with chuck, pork, l 1/2 teaspoons salt, allspice, nutmeg and cardamon. Mix well.

Refrigerate, covered, for 1 hour. Shape into 1-inch meatballs.

Preheat oven to 325°F.

In remaining butter, sauté meatballs, turning often, until nicely browned on all sides. Remove to a 2-quart casserole. Remove skillet from heat. Pour off excess drippings.

Measure 2 tablespoons drippings, (add more butter or olive oil, if necessary). Pour back into skillet; add flour and the remaining 1/4 teaspoon of salt and pepper.

Stir together to make a soft paste. Gradually stir in beef broth, bringing mixture to a boil, stirring constantly. Stir in cream.

Pour over meatballs in casserole.

Bake, covered, 30 minutes.