4 slices white bread
2 lbs. ground beef
2 eggs, beaten
1/4 tsp. pepper
1/2 c. onion, chopped
2 tsp. shortening
1/2 c. hot milk
1/2 lb. ground pork
1/4 tsp. nutmeg
1/8 tsp. allspice
2 tsp. salt

Soak bread in hot milk until milk is absorbed. Combine all ingredients in a large bowl and mix thoroughly by hand. Shape into small balls 1 inch in diameter. (A heaping teaspoon of meat makes about the right size meatball. It is easier to shape the balls if you wet your hands first.) In a skillet, brown meatballs in 2 teaspoons hot shortening. Then place in a covered baking dish. Pour off fat but save drippings in the skillet for gravy.

GRAVY:

2 tbsp. butter
1 beef bouillon cube
1 1/4 c. boiling water
2 tbsp. all-purpose flour

Preheat the oven to 325 degrees. Melt butter in the skillet with drippings from browning meatballs. Stir in flour with a fork. Then get ready to add bouillon cube dissolved in boiling water. It is best to add only a little of this liquid at first, stirring with a fork until mixture is a smooth paste. Then add rest of bouillon water a little at a time, stirring constantly to keep gravy smooth. Pour over meatballs and bake 30 minutes in the covered baking dish.