Mom’s Swedish Meat Balls

Mix:
½ C. soft bread crumbs
¼ C. milk
1 egg
1 T. minced onion
½ t. each salt and pepper
1 pound ground veal, pork and beef
Roll into golf-ball sized balls and place on greased baking sheet.
Broil for 8 minutes.
Melt:
2 T. butter
Add & sauté:
1 medium onion, chopped
Add and boil 2 minutes:
½ C. water
1 beef bouillon cube
Stir in:
1 C. heavy cream
1 t. chopped dill
½ t. caraway seeds
salt and pepper to taste
Reduce heat and add meatballs.
Simmer 10 minutes, until sauce
thickens slightly, do not allow to boil. Stir occasionally, coating meatballs with sauce.
Serve over cooked, buttered egg noodles.