Danish Meatballs-Karen

1 pound lean ground beef

1/2 pound veal or lean ground pork

1 teaspoon salt

1/8 teaspoon pepper

1 egg, beaten

1 tablespoon grated onion

1/4 cup half & half

1/2 cup soft bread crumbs

1/8 teaspoon ground allspice

DILL SAUCE:

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth or bouillon

1/4 teaspoon salt

2 teaspoons dried dill weed

1 cup sour cream

Preheat oven to 375 degrees. Combine all ingredients for meatballs in large bowl. Shape into 1 inch balls, arrange on a rack in a broiler pan. Bake 20 to 30 minutes in preheated oven or until brown. Prepare dill sauce as stated below and set aside. Drain cooked meatballs. Arrange in a chafing dish or heatproof bowl. Pour sauce over meatballs. Serve warm.

DILL SAUCE: In small saucepan, melt butter or margarine; stir in flour. Stir in broth or bouillon, salt and dill weed. Cook and stir over medium heat until thickened. Remove from heat. Stir in sour cream.