Ingredients:
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Directions:
In a large bowl, combine the eggs, milk and bread crumbs. In a large skillet, heat 1 tablespoon of butter. Sauté chopped onion until soft -- about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground meats, 1 ½ teaspoons of salt, ¼ tsp dill weed, allspice, nutmeg and cardamom.
Mix well with your hands or a wooden spoon. Refrigerate, covered, for 1 hour. Shape meat mixture into meatballs, each about 1-inch in diameter.
Preheat oven to 325 degrees. In remaining hot butter, sauté meatballs, about half at a time, until browned all over.
Remove the meatballs to a 2-quart casserole as they are browned. Remove the skillet from heat. Pour off drippings and measure out 2 tablespoons of the drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining salt and the pepper, stirring together to make a smooth mixture.
Gradually stir in beef stock; bring mixture to a boil, stirring constantly. Add cream and remaining dill weed. Pour over meatballs in casserole. Bake, covered for 30 minutes. Garnish top of meatballs with fresh dill sprigs, if desired. |
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