Swedish Meatballs

There's nothing like a good Swedish Meatball.  These can be made ahead or frozen.  They are awesome served over rice.  You could even try it over the coconut rice.  Also good as an appetizer or over spaetzle.  

4 eggs, slightly beaten

2 c. milk

1 c bread crumbs

4 T butter, separated

1 c onion, finely chopped

2 lb ground chuck

1/2 lb ground pork

1/4 t allspice

1/4 t nutmeg

1/4 t ground cardamom

1/3 c flour

3 t. salt

1 1/2 t dill, separated

1/4 t pepper

2 cans (10.5 oz each) condensed beef broth, undiluted

1 c light cream

in large bowl, combine eggs, milk and bread crumbs.  In 2 tablespoons hot butter, sauce onion until soft, about 5 minutes.  Life out with slotted spoon.  Add to bread crumb mixture with ground meats.  Add spices and salt.  Mix well.  refrigerate, covered, for one hour.  Shape into meatballs, should make about 60 meatballs.  With remaining 2 tablespoons of butter, sauce meatballs until browned.  Once browned, place into casserole dish.  With about 1/4 cup of the drippings from the browning of the meat, add flour, 1/2 t salt and pepper.  Gradually stir in beef broth.  Bring to a boil, stirring constantly.  Add cream and 1 t. dill.  Pour over meatballs in the casserole dishes.  Bake covered for 30 minutes.  Garnish with fresh dill, if desired.