1/2 lb. round steak, ground
1/2 lb. lean pork, ground
1/2 c. fine dry bread crumbs
1 1/2 c. milk
1 sm. egg, beaten
1 tsp. salt
Few dashes pepper
1/8 tsp. allspice
1/4 c. finely chopped onion
1/3 c. shortening
1 1/4 tbsp. flour
1 1/4 c. beef broth

Soak crumbs in 1 cup of the milk in a 2 quart mixing bowl for 15 minutes. Now mix in meat very thoroughly. Stir in egg well, then seasonings and rest of the milk. Add onion sauteed in 1 tablespoon of the shortening. Measure mixture in 2 tablespoon portions onto waxed paper, then shape into balls with fingers dipped frequently in cold water.

Heat remaining shortening in skillet and when bubbling hot, add meat balls and fry until cooked through, shaking pan and turning balls frequently to brown uniformly on all sides. Lift balls out onto hot plate.

Blend flour into fat in skillet until smooth, then stir in broth gradually and cook slowly with constant stirring until gravy is thickened. Add salt and pepper to taste, then add meat balls and reheat until hot through. 4-5 servings.