2 lbs. ground steak
1/2 lb. fresh pork
2 eggs
2 tbsp. cornstarch
2 med. onions, minced
1 c. milk, scalded
Salt and pepper to taste
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ginger

Grind meat very fine (the meat department will do upon request when purchasing meat). Beat eggs slightly and add with milk and cornstarch to meat mixture. Mix well. Add rest of ingredients; beat thoroughly until very light, then form into small balls.

Brown in butter; simmer slowly until done, adding a little water, if necessary. When done, remove meatballs. Add more butter to drippings; add flour and brown. Then add enough water to make a medium thick gravy.

Season with salt and pepper and add meatballs. These meatballs may be prepared several hours before serving, as they are just as delicious when reheated. Also good in a chafing dish as a party food. Do not make too large; these are "dainty" - about a tablespoon. Serves 10-12.