2 eggs
1 c. light cream
1/2 c. bread crumbs
1 onion, sliced
3 tbsp. butter
1 lb. beef, ground fine
1/2 lb. veal, ground fine
1/8 tsp. allspice
1 tsp. salt
1/4 tsp. pepper
2 c. boiling water
1/4 c. flour
2 tbsp. fine dill or seed

Beat eggs, stir in cream, add crumbs and let stand 10 minutes. Cook onion in skillet in 1 tablespoon butter until tender. Add egg mixture. Add meats and seasonings. Mix well. Shape into 1-inch balls.

Melt remaining butter in skillet and brown meat balls lightly. Add boiling water and cover, bring to a boil, then lower heat and simmer 20 minutes. Remove to warm platter. Skim off fat and blend in flour and a little fat from pan, then stir until thick and smooth. Let boil 2 or 3 minutes. Pour over meatballs and sprinkle with dill. If gravy is too thick, add some boiling water.