|Ground beef||2 Pound|
|Ground pork||1⁄4 Pound|
|Ground ginger||1⁄4 Teaspoon|
|Bread slice/2 tablespoons flour / cornstarch||2|
|Flour||1⁄4 Cup (4 tbs)|
|Hot water||1 Cup (16 tbs)|
Combine beef, pork, egg, salt, pepper, mace, and ginger.
Remove and discard crusts from bread if used (bread makes lighter meatballs); moisten slices with water, tear in pieces, and add to meat. Or sprinkle meat with the flour.
Knead the mixture thoroughly with your hands, about 5 or 10 minutes.
Wash hands and wet them with cold water; roll meat mixture in walnut-sized balls, or even smaller ones if you like.
Melt a small amount of butter in a large frying pan over medium-high heat; add meatballs and brown them on all sides.
Remove with a slotted spoon and place in a casserole.
If onions are used, cook them in the drippings, adding more butter if necessary and stirring frequently, until they are golden brown; remove with slotted spoon and distribute over meatballs in the casserole.
Make a brown gravy by adding flour to the butter remaining in the pan; cook, stirring, over low heat until the flour has turned golden brown.
Pour in hot water gradually and stir until gravy is thick and smooth (scrape all browned particles from pan into gravy).
Season with salt and pepper.
Pour gravy over meatballs, cover, and bake in a 350° oven for about 45 minutes.