1 lb. ground chuck
1/4 lb. ground veal
1/4 lb. ground pork
1 1/2 c. fresh bread crumbs (plain)
1 c. cream
2 eggs
1 med. onion, finely chopped
1 3/4 tsp. salt
3/4 tsp. dill weed
1/4 tsp. allspice
1/8 tsp. nutmeg
1/8 tsp. cardamom (optional)
3 tbsp. butter
1 (10 oz.) can beef broth
1/8 tsp. pepper
1/2 c. light cream

Soak bread crumbs in cream for 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, 1/4 teaspoon dill and the other spices. Mix well and refrigerate covered for 1 hour. Shape mixture into 1 inch balls and brown lightly in hot butter. Put meatballs in crock pot as they are browned. Add beef broth, light cream, pan drippings and remaining 1/2 teaspoon dill weed to crock pot. Cover and cook on low for 4-6 hours. (If you're in a hurry you can cook them 1 1/2 to 2 1/2 hours on high -- but they come out better when you cook them slowly!) This recipe can be doubled.