- In a large bowl, combine the eggs, milk, and breadcrumbs.
- In a large skillet, heat 1 tablespoon of butter, sauté onions until soft.
- With a slotted spoon, remove onions from skillet and add to bread crumb mixture, along with ogo, beef, pork, 1-1/2 teaspoons salt, 1/4 teaspoon dill, allspice, nutmeg, and cardamom.
- With a wooden spoon or your hands, mix well to combine.
- Cover and refrigerate for 1 hour.
- Shape meat mixture into meatballs, each about 1 inch in diameter.
- In a large skillet, heat remaining 2 tablespoons butter over medium-high heat, sauté meatballs in a skillet, until browned all over.
- Remove meatballs and place in a 2-quart casserole dish.
- Remove skillet from the heat and save 2 tablespoons of drippings, adding more butter if necessary and pour back into skillet.
- Add flour, the remaining 1/4 teaspoon salt, and pepper, stirring until smooth.
- Gradually stir in beef broth and bring mixture to a boil, stirring constantly.
- Add remaining 1/2 teaspoon dill, and cream.
- Pour over meatballs in the casserole dish.
- Cover and bake for 30 minutes at 325°F.
- Garnish meatballs with fresh dill sprigs if desired.
Serves 8.
Approximate Nutrient Analysis per serving:
330 calories, 24 g fat, 11 g saturated fat, 120 mg cholesterol, 850 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g sugar, 17 g protein
