SWEDISH MEATBALLS AND DILL K.F. Braden

(Good served with wide noodles or in chafing dish with sauce for party)

½ c finely chopped onion
2 tbs. butter
1 c soft bread crumbs
2/3 c milk
2 eggs, beaten
2 tsp. salt
½ Tsp. allspice
1/4 tsp. pepper
2 lbs. hamburger

Saute onion in butter until tender. Soak breadcrumbs in milk about 5 minutes. Mix onions and bread crumb mix with all but hamburger and mix well, add hamburger and mix well again. Shape into balls using a slightly rounded tablespoon of mixture for each. Place balls in a lightly greased shallow baking pan. Cover with plastic film and refrigerate until ready to cook. Bake in moderate oven, 350 degrees, until done, 18 - 20 minutes. Serve with dill sauce. Makes about 5 dozen meat balls.

Dill sauce:

2 tbs. butter
3 tbs. flour
½ Tsp. salt
1/4 tsp. dry mustard
1 ½ c milk
½ pint sour cream or (non fat Knudsens is O.K.)
1 tsp. dill weed

Melt butter, blend in flour with a wire whisk, add salt, and dry mustard blending well. Add milk, cook stirring constantly until thickened. Stir in sour cream and dill. Heat. Pour over meat balls.