Swedish Meatballs

Ingredients:

4 large eggs, slightly beaten

2 cups milk

1 cup packaged bread crumbs

4 tablespoons butter, divided use

1 cup very finely chopped onion

3 teaspoons salt + salt to taste

2 pounds 85% lean ground beef

1/2 pound ground pork

1-1/2 teaspoons dried dill weed, divided use

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon cardamom

2 (10.5-oz.) can condensed beef broth, undiluted

1/3 cup flour

1/4 teaspoon freshly cracked pepper

1 cup light cream or half-and-half

Garnish: fresh dill or parsley

Directions:

1) Combine eggs, milk and bread crumbs in a medium bowl.

2) Place 2 tablespoons butter in a large skillet and saute until onion is soft, about 5 minutes.

3) Remove onions from skillet and add to crumb mixture with 3 teaspoons salt, beef, pork, 1/2 teaspoons dill weed, allspice, nutmeg and cardamom. Mix to combine (don't overdo this). Refrigerate, covered, until mixture can be shaped, about 1 hours.

4) Preheat oven to 325 degrees F. Shape meat mixture into 45 meatballs.

5) Heat reserved 2 tablespoons butter. Saute meatballs in batches until browned on all sides. Transfer to a large baking pan or roaster with 2-inch sides.

6) Pour off all but 1/4 cup pan drippings. Stir in flour and pepper. Slowly add beef broth and bring to a boil, stirring constantly. Add cream and reserved 1 teaspoon dill weed. Pour gravy over meatballs.

7) Bake, uncovered for 30 minutes. Garnish with fresh dill. Yield: 6 servings.