|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Ground beef||1 Pound|
|Lean pork||1⁄4 Pound|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Salt||1 3⁄4 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Cream and water||2 Cup (32 tbs)|
Heat 2 tablespoons butter in a large heavy skillet.
Add onion and cook until transparent.
Mix onion, beef, pork, crumbs, milk, egg, sugar, 11/4 tea spoons salt, accent, nutmeg and allspice.
Shape into 1 inch balls.
Heat remaining butter in skillet.
Add meatballs and brown evenly.
Remove meatballs to warm serving dish; keep warm.
Blend remaining dry ingredients into fat in skillet.
Heat until mixture bubbles.
Add liquid gradually, stirring constantly; bring rapidly to boiling.
Pour gravy over meatballs.