Combine the eggs, milk, ground veal or pork, and cornbread crumbs (we use leftover cornbread or store bought cornbread muffins), salt and pepper. Form into small (3/4 in., 2 cm) balls, to make about 4 dozen. Saute in butter in a large skillet until browned and cooked through. Remove from pan, reserving cooking juices in pan. Combine flour and sour cream and blend thoroughly to remove lumps. Add broth to pan with cooking juices. Add sour cream, nutmeg, dill, and grated lemon rind and stir over low heat until slightly thickened. Add meatballs and heat 15 minutes, or until meatballs are warm. Serve over noodles. NOTES : This recipe was handed down from the Chefs Grandmother who, frankly, didnt have a drop of Swedish blood in her veins. We cant say that it is authentic, but we can say that it is delicious. Serve it over noodles, and feel free to tell your guests that it is your Grandmother Johansens recipe. Recipe by: World Wide Recipes: TheChef@wwrecipes.com Recipe by A Standing Invitation Cookbook Posted to recipelu-digest by "Valerie Whittle" on Feb 19, 1998