1 pound twice-ground beef
2 tablespoons finely chopped onion
1 egg, beaten
1/2 cup fine, dry breadcrumbs
2/3 cup milk
1 teaspoon brown sugar
Salt, pepper, allspice, nutmeg
Flour, fat
1 cup milk, light cream or bouillon


Combine first six ingredients; add 1 teaspoon salt, 1/8 teaspoon each pepper and allspice and 1/4 teaspoon nutmeg. Shape into 16 balls. (Mixture will be quite soft.)  Roll balls in flour and brown well in 4 tablespoons fat. Remove balls and add liquid. Mix 2 tablespoons flour with 1/3 cup water and add, stirring until thick; add 1 teaspoon salt and 1/4 teaspoon pepper. Add balls, cover and cook slowly 15 minutes. Remove balls to a platter, spoon fat from gravy and think with a little warm water, if necessary. Reheat and pour over balls. 

Serves 4. 

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