1 1/2 cups of bread crumbs 1 cup of milk or cream 1 pound of ground chuck 1/4 pound of ground veal, optional 1/4 pound of ground pork 2 eggs 1 medium onion, finely chopped 1 3/4 teaspoon of salt 3/4 teaspoon of dill weed 1/4 teaspoon of allspice 1/8 teaspoon of nutmeg 1/8 teaspoon of cardamon, optional 3 tablespoons of butter or margarine one 10 1/2 ounce can of beef broth 1/8 teaspoon of pepper 1/2 cup of light cream
Soak the bread crumbs in milk or cream for 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons of salt, 1/4 teaspoon of dill weed, allspice, nutmeg and cardamon. Mix well and refrigerate covered for 1 hour. Put meatballs in pot as they are browned, reserving pan drippings. (The browning step may be done in oven, place on rack or broiler pan and bake in 400ºF. oven for 15 minutes.) Add beef broth, pepper, light cream, pan drippings, remaining 1/4 teaspoon of salt and 1/2 teaspoon of dill weed to pot. Cover and cook on LOW for 4- 6 hours. HIGH 1 1/2 to 2 1/2 hours. Serves 4 -6
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