|Ground beef||1 Pound|
|Ground veal||1 Pound|
|Onion||1 Small, finely chopped|
|Zwieback||1⁄2 Cup (8 tbs), crushed (or toasted bread crumbs)|
|Milk||1 Cup (16 tbs)|
Combine the beef, veal and onion.
Add 1/2 cup water to crumbs, then mix and add to meat mixture.
Add the egg, 1 1/2 teaspoons salt, 1/2 teaspoon nutmeg and ginger to the meat mixture and mix well.
Shape into 40 balls, about the size of a walnut, then dredge in flour.
Melt the butter in a large skillet, then add the meatballs and brown on all sides.
Cover and cook slowly for 20 minutes.
Remove the meatballs from the skillet.
Add about 3 tablespoons flour to drippings and stir to loosen particles from pan.
Add 1 1/4 cups water, milk, remaining salt and remaining nutmeg.
Cook, stirring constantly, until thickened.
Arrange meatballs with sauce in serving dish.