Swedish Meatballs

1 cup finely chopped onion

2 T butter

4 eggs, slightly beaten

2 cups milk-(that is way too much milk)

1 cup fine,dry bread crumbs

2 ½ lbs ground beef

1/3 lbs ground pork

2 tsp salt

½ tsp dill weed

¼ tsp allspice

¼ tsp nutmeg

¼ tsp ground cardamom

3 T butter

1/3 cup flour

2 cans (10 ¾ oz each) condensed beef broth, undiluted

1 cup half-and-half

1 tsp dill weed

In a small skillet, sauté the chopped onion in the butter until soft. Place into a bowl and add the eggs, milk, and bread crumbs. Stir to combine. Add ground beef, ground pork, salt, dill weed, allspice, nutmeg, and cardamon. Combine well with your hands. Chill for one hour.

Remove from refrigerator and shape into about 72 meatballs. Melt 3 T. butter in a skillet. Saute meatballs, about ¼ at a time, until lightly browned all over. Remove from the skillet and place in 2 2-quart casseroles.

Remove skillet from heat and pour off fat, returning ½ cup to the skillet. Add the flour and cook, stirring, for about 5 minutes. Add beef broth and cook, stirring constantly, until the mixture thickens. Reduce heat, add half-and-half and the dill weed. Pour this sauce over the meatballs in the casseroles. Bake, covered, in a 325 oven for 30 minutes.