Meatballs:

1 ½ lb. ground beef

½ lb. ground pork

2 t. salt

½ t. freshly ground black pepper

2 large eggs

1/3 c. finely chopped onion

½ c. heavy cream

2 c. dry bread crumbs

½ c. melted butter

Sauce:

½ c. butter

1/3 c. flour

2 c. chicken broth

2 c. sour cream

2 – 3 T. chopped fresh dill

½ t. ground allspice

Salt and pepper to taste

Paprika

In a large bowl mix the meat, salt, pepper, eggs, onion, and cream. With moist hands (mixture will be sticky), shape into 1-inch balls (as you can see, because I was having this as a main dish, I made large meatballs). Roll the meatballs in breadcrumbs until well coated.

Arrange in a single layer on a shallow baking pan. Drizzle melted butter over the meatballs. Bake at 375°, turning three or four times, until evenly browned, about 35 minutes

Meanwhile, make the sauce:

Melt butter in a large saucepan over low heat. Whisk in the flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, and then blend in sour cream, dill, and seasonings.

Place meatballs in a serving dish and cover with sauce. Serve over mashed potatoes, egg noodles, or rice.