Swedish meatballs with creamy dill sauce

1. Recipe by: bon appetit december 1993 preparation time: 0:30 line small baking pan with waxed paper.
2. Combine veal, breadcrumbs, onion, egg white and 1-½ tablespoons dill in large bowl and blend well.
3. Shape veal mixture into about 16 balls and place on prepared pan. (can be prepared 1 day ahead.
4. Cover and refrigerate).
5. Heat oil in medium nonstick skillet over medium heat.
6. Add meatballs to skillet; cook until brown and cooked through, turning frequently, about 12 minutes.
7. Add half and half, whipping cream and ½ tablespoon dill to skillet; stir until sauce is slightly thickened, scraping up any browned bits, about 3 minutes.
8. Seasoni with salt and pepper.