1 c. fresh white bread crumbs
1 c. milk
1 lb. ground beef
1/2 lb. ground pork
2 eggs, beaten
1 lg. onion, chopped
3 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
4 tbsp. butter

SAUCE:

4 tbsp. flour
1 1/2 c. boiling water
1 c. milk
2 beef bouillon cubes
1 c. light cream
4 tsp. dried dillweed

In small bowl, soak bread crumbs in milk about 5 minutes. In large bowl mix meats, egg, onion, salt, pepper, allspice and bread mixture. Shape into 40 meatballs. In skillet, brown half of meatballs in butter at a time until brown and cooked, about 10 minutes.

Remove meatballs as they are cooked and place in a large bowl. Remove skillet from heat and add flour to the drippings. Stir until smooth and add bouillon cubes and boiling water. Bring to boil over medium heat until mixture is smooth.

Add cream and milk, simmering gently for 3 minutes. Add meatballs to sauce. Simmer covered for 5 minutes. Sprinkle with dillweed. Serves 8 to 12.