Soak bread in milk, mash with fork. Add meat, eggs, onion, dry spices. Shape into balls. Brown in heated oil on all sides. Add boullion and bring to boil. Lower heat and cook for 30 minutes, covered. Remove meatballs to a pie pan and keep warm. Strain and reserve liquid. Melt butter in large saucepan, add flour, and cook 1 minute. Gradually add liquid and cook slowly until smooth and thick. Add meatballs and heat through. Stir in the sour cream and dill. Cook for 5 minutes more.
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