Full Page 4 x 6 5 x 7

2 eggs, slightly beaten
1 c. milk
1/2 c. dry bread crumbs
3 T. margarine
1/2 c. finely chopped onion
1 lb. ground chuck
1/4 lb. ground pork
1 3/4 t. salt
3/4 t. dill weed
1/4 t. allspice
1/8 t. nutmeg
1/8 t. cardamon
3 T. flour
1/8 t. pepper
1 can (10 1/2-oz.) beef broth
1/2 c. light cream

In a large bowl, combine eggs, milk, and dry bread crumbs. In a large skillet heat 1 T. margarine. Sauté chopped onion until soft, about five minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground chuck and ground pork, 1 1/2 t. salt, 1/4 t. dill weed, the allspice, nutmeg and cardamon. With wooden spoon or your hands, mix well to combine.
Refrigerate, covered for 1 hour. Shape meat mixture into meatballs, each about 1 inch in diameter. Preheat oven to 325°.
In remaining hot margarine, saute meatballs, about half at a time, until browned all over. Remove meatballs to a 2 qt. casserole as they are browned. Remove skillet from heat. Pour off drippings. Measure 2 T. drippings, adding more margarine if necessary. Pour back into skillet; add flour, the remaining 1/4 t. salt, and pepper stirring together to make a smooth mixture. Gradually stir in beef broth; bring mixture to boiling, stirring constantly. Add cream and remaining 1/2 t. dill weed.
Pour over meatballs in casserole. Bake, covered, 30 minutes. Garnish top of meatballs with fresh dill sprigs, if desired.

Makes 6 servings.
Keywords: beef   Category: Beef    Cookbooks: Carl and Hugh
Recipe by Mrs. Donald R. Snapp     Added: February 11, 2007 by deebeeeff     Last Updated: October 25, 2014
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