Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften.
Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
3Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
4Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
5Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.