In a bowl, mix your beef and pork with the onion, seasonings, bread crumbs and water.
Mix well and roll into balls.
Place on a baking or cookie sheet. I had an oblong cake pan and it was perfect. Bake at 400 for 20-25 min. The original recipe called for a rack over a baking pan to catch the drippings. I didn't have one so I used a colander to drain off the excess fat.
While they are baking, in a large skillet mix the butter, flour and make a rue. Add the broth, dill and half and half. Mix to make a sauce and let stand til thicken.
Once the meat is cooked and drained, add to the sauce and mix well.
OPTIONS: You can serve these warm with wooden picks as appetizers, or over noodles for a casserole.