1 pound [ 454 gm ] beef chuck or shoulder, cubed.
1 pound [ 454 gm ] pork shoulder, cubed.
1 medium union, quartered.
2 tablespoons [ 30 ml ] butter.
3 slices dry bread.
3 cups [ 750 ml ] milk.
4 eggs. 4 teaspoons [ 20 ml ] salt. Dash of pepper.
1 cup [ 250 ml ] cream.
1 / 2 teaspoon [ 2 ml ] nutmeg.
1 tablespoons [ 30 ml ] flour.
6 tablespoons [ 90 ml ] butter.
1 cup [ 250 ml ] chicken broth.
1 / 2 teaspoon [ 2 ml ] dried dill weed.
Blender chop onion and cook in butter until soft.
Put meat and bread alternately through grinder, using Fine Disc.
Mix meat, cooked onions, milk, eggs, salt, pepper and nutmeg in a large bowl.
Beat very well, at least 10 minutes with electric mixer. Chill well for 2 hours.
Form into small balls and brown in remaining butter.
Mix cream, chicken broth and flour and add to pan, mixing well.
Heat until thickened.
Add dill and stir well and pour over meat balls.
Remove to hot serving dish.
Makes 6 - 8 servings
