1 lb. lean ground beef
1/4 lb. ground pork
1 1/2 c. bread crumbs
1 c. milk or cream (half and half is good)
2 eggs
1 med. onion, finely chopped
1 3/4 tsp. salt
3/4 tsp. dillweed
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cardamon (optional)
3 tbsp. butter
1 (10 1/2 oz.) can beef broth
1/8 tsp. pepper
1/2 c. light cream

Soak bread crumbs in milk or cream 5 minutes. Add ground meats, eggs, onion, 1 1/2 tsp. salt, 1/4 tsp. dillweed, allspice, nutmeg, and cardamon. Mix well and refrigerate covered for 1 hour. Shape mixture into 1 inch diameter balls and brown lightly in hot butter. Put meatballs in crockpot as they are browned. Add beef broth, pepper, light cream, remaining 1/4 tsp. salt and 1/2 tsp. dillweed to crockpot. Cover and cook on low for 4 to 6 hours (high 1 1/2 to 2 1/2 hours). The browning step may be done in oven: place on rack of broiler pan and bake in 400 degree oven for 15 minutes.