4 lb. ground lean beef
4 eggs
1 1/2 c. cracker crumbs
1 c. milk
1 tsp. celery salt
1 tsp. freshly ground pepper
1/4 tsp. grated nutmeg
1/4 c. minced onion
5 1/2 tbsp. butter
1/4 c. all-purpose flour
4 c. beef broth, homemade, canned, or made with seasoning mix

1. In the large bowl of a heavy duty mixer beat together beef, eggs, cracker crumbs, milk, celery salt, pepper, nutmeg and onion until very smooth. If a heavy duty mixer is not available, beat with a sturdy wooden spoon by hand.

2. With hands dipped into cold water, pinch off portions of the mixture and shape into 1 inch meatballs.

3. Melt butter in a large heavy skillet over moderate heat. Add meatballs without crowding and brown, shaking pan to turn without flattening the balls. Remove meatballs from skillet with a slotted spoon and continue cooking until all meatballs are browned.

4. Stir flour into pan drippings. Cook and stir until bubbly. Add broth and cook and stir until sauce is smooth and thickened. Return meatballs to sauce; reduce heat, cover and simmer for 15 minutes, or until meatballs are cooked through. Makes 24 servings.

Do Ahead Strategy: Meatballs and sauce can be cooked ahead and frozen for several weeks, or refrigerated overnight. Reheat over moderate heat.