|Lean ground beef||1 Pound|
|Ground veal/Lean ground pork||1⁄2 Pound|
|Egg||1 , slightly beaten|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs) (bouillon)|
|Grated onion||1 Tablespoon|
|Half and half||1⁄4 Cup (4 tbs)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄8 Teaspoon|
|For dill sauce|
|Dried dill weed||2 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
Preheat oven to 375°F (190°C).
In a large bowl, combine beef, veal or pork, salt, pepper, egg, onion, half-and-half, breadcrumbs and allspice.
Shape into 1-inch balls; arrange on a rack in a broiler pan.
Bake 20 to 30 minutes in preheated oven or until browned.
Prepare Dill Sauce; set aside.
Drain cooked meatballs.
Arrange in a chafing dish or heatproof bowl on a hot tray.
Pour sauce over meatballs.