|Soft fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Finely chopped onion||3 Tablespoon|
|Egg||1 , beaten|
|Tabasco sauce||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
|Lean ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Light cream||1 Cup (16 tbs)|
Combine bread crumbs and milk in large mixing bowl; set aside.
Heat 1 tablespoon butter over medium heat in skillet, add onions, and saute until soft.
Add egg, allspice, 1/4 teaspoon Tabasco, salt, pepper, sauteed onions, beef, and pork to bread crumbs.
Mix well by hand and shape into 36 balls.
Heat remaining butter in skillet over medium-high heat; add meatballs, turning to cook evenly and brown lightly.
Set cooked meatballs aside on heated platter.
Add flour, remaining Tabasco, and cream to skillet and stir over medium heat until mixture thickens to consistency of gravy; salt and pepper to taste.
Serve meatballs on a bed of rice or egg noodles; pour gravy over meat.