Ingredients
| 1 Cup |
finely chopped onion |
| 4 Tablespoon |
butter, divided |
| 1 Cup |
fine dry bread crumbs |
| |
salt, to taste |
| 1/4 Teaspoon |
nutmeg |
| 1/4 Teaspoon |
each allspice and cardamom (optional) |
| 4 |
eggs |
| 2 Cup |
milk |
| 2 1/2 Pound |
lean ground beef |
| 4 Tablespoon |
flour |
| 3 Cup |
beef stock |
| 3 Cup |
half-and-half |
| |
salt and pepper to taste |
| 1 Teaspoon |
dill weed |
Instructions
Saute onion in 2 tablespoons butter until soft and mix into bread crumbs. Add salt to taste, nutmeg, allspice, cardamom, eggs and milk and mix with the meat. Chill mixture for 1 hour. Form into 1-inch balls, brown slowly in remaining 2 tablespoons butter. Turn carefully. Arrange in baking dish. To the pan drippings, add the flour and brown. Stir in beef stock. Cook, stirring constantly until it comes to a boil and thickens. Add half-and-half, salt and pepper and dill weed. Pour over meatballs. Bake at 325 degrees for 30 to 40 minutes.
