|Fresh pork||1⁄4 Pound|
|Ground beef||1 Pound|
|Egg||1 , slightly beaten|
|Milk||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Light cream||3⁄4 Cup (12 tbs)|
Have butcher grind veal and pork, or force through a food chopper 3 or 4 times, using medium blade.
Grind beef 2 times.
Combine egg, milk, and bread crumbs; let stand for a few minutes.
Saute onion in 1 tablespoon butter until brown.
Combine soaked crumbs, meats, salt, pepper, and nutmeg.
Beat with spoon or with hand until smooth.
Shape into 3 dozen balls about 1 inch in diameter.
Brown in remaining butter.
Pour off most of fat.
Sprinkle meatballs with flour and shake pan.
Add 1 cup hot water, stirring to loosen all particles and blend well.
Cover and simmer for 35 to 40 minutes.
Add cream and heat.
Serve meat with the gravy.
Makes 6 servings.