3 slices toasted bread
1/4 pork shoulder, ground
1 3/4 lbs. beef, ground
2 eggs
1 sm. onion, minced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 tbsp. butter

Soak toast in cream or milk. Drain through sieve, pressing out all liquid. Add next 7 ingredients and mix well (by hand). Shape into small balls, not more than 1 inch in diameter, dusting the hands with flour while shaping the balls. Fry slowly in butter over low heat. When balls are brown, cover pan and steam 30 minutes. Serve hot with toothpicks over.

VARIATION: If lighter and more moist meatballs are desired, substitute 2 cups of bread crumbs for the 3 slices of toasted bread, and add 1 pint of milk. Work it into the ingredients.