4 each eggs — slightly beaten
2 cups milk
1 cup bread crumbs
4 Tablespoons butter
1 cup onion — finely chopped
2 pounds ground chuck
1/2 pound ground pork
salt
dill weed
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/3 cup flour
1/4 teaspoon pepper
2 10 1/2 ounce cans beef broth
1 cup light cream
Combine egg, milk and bread crumbs. Saute onion in 2 T. butter for 5 minutes. Add onion to bread mixture. Add ground beef, 1 teaspoon salt, spices and 1 1/2 teaspoon 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”