3/4 pound ground beef
3/4 pound ground pork
1 cup fresh bread crumbs (2 or 3 bread slices)
1/4 cup milk or beef broth
1 large egg
1 teaspoon table salt
1/4 teaspoon white pepper (scant)
1/4 teaspoon allspice (scant)
Pinch of freshly grated nutmeg
2 Tablespoons finely minced onion
2 Tablespoons unsalted butter, for frying
1 1/2 cups beef broth
1/2 cup water
1/4 cup cream (optional)
1 tablespoon flour
1/2 teaspoon dill weed
Pinch of white pepper
Fry onion in 1 Tbs. butter until soft and golden; remove pan from heat to cool.
In a large bowl combine meat, bread crumbs, milk or broth, egg, salt, pepper, allspice, nutmeg, and cooked onion.
Mix together very well.
Place in refrigerator to rest for at least an hour.
Form 1-inch meatballs and cook slowly in 1 Tbs. butter until evenly browned.
Move meatballs to one side of pan, allow drippings to flow to other side.
Sprinkle flour over fat and cook a few minutes.
Stir in broth, water, cream, dill weed, and white pepper.
Turn up the heat just until the sauce bubbles, then turn down heat to very low to hold for 30 minutes or so (covered).
Add more water if necessary as the sauce should not become too thick.
Makes about 4 dozen small meatballs.