Swedish Dill Meatballs

• 2 large eggs, beaten
• 1/2 cup whole milk
• 1 cup dry bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1-1/2 teaspoons dill weed
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 cup chopped onion
• 2 tablespoons butter
• 2 pounds ground beef
• 1/2 pound ground pork
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 cans (14-1/2 ounces each) beef broth
• 1 pint heavy whipping cream
• 1/2 teaspoon dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Fresh dill sprigs, optional

1. Preheat oven to 350 u0b0. In a large bowl, combine eggs, milk, bread crumbs and seasonings; set aside. In a skillet, saute onion in butter until soft; add to egg mixture. Add beef and ground pork; mix well. Cover and refrigerate 1 hour.
2. Preheat oven to 350u0b0. Shape meat mixture into 1-1/4-in. to 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, 20-25 minutes or until a thermometer reads 160u0b0. Remove from oven and place in a 3-qt. baking dish.
3. For sauce, melt butter in a saucepan; stir in flour to form a smooth paste. Gradually stir in broth; bring to a boil, stirring constantly. Reduce heat; stir in cream, dill, salt and pepper. If a thicker sauce is desired, continue cooking 10-15 minutes, stirring occasionally. Pour sauce over meatballs.
4. Bake, uncovered, 40-45 minutes or until heated through and bubbly. Garnish with fresh dill if desired.

eggs, milk, bread crumbs, salt, pepper, dill weed, ground allspice, ground nutmeg, onion, butter, ground beef, ground pork, butter, allpurpose, beef broth, cream, dill weed, salt, pepper, dill sprigs

Taken from www.tasteofhome.com/recipes/swedish-dill-meatballs/ (may not work)