|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Finely chopped yellow onion||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Lean ground beef||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|All purpose flour||4 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|Half and half||3⁄4 Cup (12 tbs)|
1. In a large bowl, combine the bread crumbs, onion, salt, nutmeg, and milk. Add the ground beef, pork, and veal, and mix thoroughly. Shape the mixture into 1 1/2-inch balls.
2. Heat the butter in a heavy 12-inch skillet over moderate heat until bubbly. Cook the meatballs, uncovered, turning frequently, for 20 minutes. Remove them to a platter with a slotted spoon.
3. Add the flour to the drippings in the skillet, stir until bubbly, then blend in the beef broth and half-and-half. Boil, uncovered, for 4 to 5 minutes, stirring, until the sauce thickens.
4. Return the meatballs and any accumulated juices to the skillet. Spoon the sauce over the meatballs and heat through—about 2 minutes.