Swedish Meatballs

4 each eggs - slightly beaten 2 cups milk 1 cup bread crumbs 4 tablespoons butter 1 cup onion - finely chopped 2 pounds ground chuck ½ pound ground pork salt dill weed ¼ teaspoon allspice ¼ teaspoon nutmeg ¼ teaspoon ground cardamom ⅓ cup flour ¼ teaspoon pepper 2 10½-ounce cans beef broth 1 cup light cream

Combine egg, milk and bread crumbs. Saute onion in 2 tablespoons butter for 5 minutes. Add onion to bread mixture. Add ground beef, 1 teaspoon salt, spices and 1½ teaspoons dill. Refrigerate 1 hour.

Shape meat into balls and saute until brown all over. Place in 2 large oven dishes.

Make gravy with broth, flour, 1 teaspoon dill and light cream.

Cover the meatballs with the gravy and bake at 325 for 30 minutes.

Serve over rice or pasta.

Source:
“Arlice”

Yield:
“40 small meatballs”

Start to Finish Time:
“2:15”