• Preheat the oven to 375F.

Make the Meatballs

• Mix the beef, pork, veal, salt, allspice, pepper, nutmeg, eggs, onion, and heavy cream. Shape the mixture into 1 inch balls. (See notes.)
  1 pound ground beef, ½ pound ground pork, ½ pound ground veal, 2 teaspoons salt, 1 teaspoon ground allspice, ½ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, 2 eggs, ½ cup onion, ½ cup heavy cream
• Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet. This recipe makes a lot of meatballs, so you might need to use two sheets!
  1 cup dry bread crumbs

Cook the Meatballs

• Melt 2 tablespoons butter in a small saucepan and drizzle over the meatballs.
  2 tablespoons butter
• Bake the meatballs for 15 minutes minutes. Take them out of the oven, flip them over, and drizzle a bit more butter over them. Bake for 15 minutes.

Make the Sauce

• Melt ¼ cup butter in a large saucepan over medium-low heat. Stir in the flour.
  ¼ cup butter, ¼ cup all-purpose flour
• Gradually stir in the chicken broth. Continue stirring until it's thickened and bubbly.
  2 cups chicken broth
• Bend in the sour cream and dill.
  2 cups sour cream, ¼ cup fresh dill
• Put the meatballs in a serving dish, cover with the sauce, and serve.