These are great and saucy too!
| 2 | eggs | slightly beaten |
| 1 | C | milk |
| 1/2 | C | dry bread crumbs |
| 3 | tbsp. | butter |
| 1/2 | C | finaely chopped onion |
| 1-1/4 | lbs. | ground round beef |
| 1-3/4 | tsp. | salt |
| 3/4 | tsp. | dill weed |
| 1/4 | tsp. | allspice |
| 1/8 | tsp. | nutmeg |
| 1/8 | tsp. | cardamom |
| 3 | tbsp. | flour |
| 1/8 | tsp. | pepper |
| 10-1/2 | oz. can | beef broth |
| 1/2 | C | light cream |
In a large bowl, combine eggs, milk, and dry bread crumbs. In a large skillet, heat 1 tbsp. butter and saute chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground round, 1-1/2 tsp. salt, 1/4 tsp. dill weed, allspice, nutmeg and cardamom. With a wooden spoon or your hands, mix well to combine. Refrigerate covered for 1 hour. Shape meat mixture into balls, each about 1 inch in diameter. In remaining hot butter, saute meat balls, about half at a time, until browned all over.(keep them round by shaking the pan).
Remove meat balls to a quart casserole as they are browned. Remove skillet from heat. Pour off drippings.
Measure 2 tbsp. of the drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 tsp. salt, and the pepper, stirring together to make a smooth mixutre. Gradually stir in beef broth. Bring mixutre to boil, stirring constantly. Add the cream and remaining 1/2 tsp. dill weed. Pour over meatballs in casserole.
Bake covered at 325F for 30 minutes.
Yeild 6 servings.