1 1/2 lb. ground beef
1/2 lb. ground pork
1 med. size onion
4 crackers
2 tsp. nutmeg
Garlic salt
1 c. milk
1 egg
1 tbsp. flour
1 tsp. flour
Salt & pepper
1 (10 1/2 oz.) can beef bouillon

Work meat, onion, crackers, nutmeg, salt and pepper, and garlic salt together very well. The more it is worked the better. Add 1 tablespoon of flour and work so it is elastic. Have milk scalded and cooled. Beat up egg and mix with milk. Add this to meat a little at a time. May be necessary to add a little more milk. When soft enough, form into round balls and fry in butter. When brown, add to bouillon and simmer for 2 hours. Makes about 18 medium size and approximately 36 small size meat balls. Add container of sour cream to the sauce just before serving.