3/4 lb. beef
1/4 lb. lean pork
1/4 lb. veal
1/2 c. milk
1/2 c. bread crumbs
2 tsp. salt
1/4 tsp. pepper
2 tbsp. minced onion
2 eggs
Butter

Beat milk and eggs together and pour over bread crumbs. When soft, mix with meat. Blend well. Add spices. Add onion which has been sauteed in butter. Work together until light and fluffy. Roll meatballs and fry in a generous amount of hot butter.

Shake frequently so that the meatballs roll around in the hot butter and are browned on all sides. Turn heat down and let them cook through. Serve with gravy made from drippings. Use stock, bouillon cubes or soy sauce.