3/4 pounds ground beef
3/4 pounds ground pork
4 ounces cream cheese
1 1/2 cups bread crumbs
1/2 cup chopped onion
1 egg
1/4 cup chopped parsley
1 1/4 teaspoons salt
dash pepper
1 teaspoon dill
2 tablespoons butter
1/4 teaspoon ginger
2 tablespoons flour
2 cups milk
Mix the ground beef, ground pork, cream cheese, bread crumbs, onion, egg, and spices thoroughly and form meatballs. Melt 1 tablespoon butter in skillet and add meatballs to a skillet and cook on medium heat until meat is well done. Note: Be careful when cooking these, as they tend to fall apart if you stir them too often. I add them to the skillet and leave them alone until they're cooked on one side, and then they're more stable so I can turn them over and cook the other side without them falling apart.
When the meatballs are done, remove them from the skillet with a slotted spoon and drain.
In the same skillet, add remaining butter to fat from the meatballs. Add more butter if necessary to make two tablespoons fat. Add flour and salt and pepper to taste. When thoroughly blended, add milk; stir till thick and bubbly. Season to taste. Pour over meatballs and serve.
Serving suggestion: Goes well on bed of fettuccine.