2 lbs. chopped chuck
1/2 lb. veal
1/2 tsp. salt
2 eggs
1 1/2 c. water
1/2 tsp. mace
1/2 tsp. nutmeg
3/4 c. fresh bread crumbs
1 lg. or 2 sm. onions

Mix gently. Batter will be very moist and soft. Take teaspoonful and roll into ball and brown on all sides. (Do not fry too long as it will cook in gravy.) Make 3 or 4 cups of gravy and simmer meatballs until cooked (about 15 minutes). Cool, freeze until needed. (Makes large batch of tiny meatballs.)