1 lb. ground beef
1/2 lb. ground pork
1 tbsp. minced onion
3/4 c. bread crumbs
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 tsp. nutmeg
1 egg
1/4 c. milk
1/4 c. oat bran
1 tbsp. flour
2 tbsp. water
1 c. water
1 env. instant beef broth
Salt & pepper to taste

Soak minced onion in milk. Combine all ingredients in bowl and mix well using hands. Form into 1" meatballs and brown in skillet (do not use any oil), turning to keep shape round. Remove meatballs to casserole as they're done. Drain fat from skillet, leaving browned particles. Mix together flour and water, add to browned particles, plus 2 tablespoons of drained fat. Stir mixture constantly as heating over medium heat, until a brown roux is made. Add 1 cup of water and continue stirring with whisk until thickened. Add beef broth and salt and pepper to taste. Pour over meatballs in casserole. Cover and reheat at 350 degrees until bubbly. Serves 4.

Serve with egg noodles and vegetable or salad. NOTE: If appetizer meatballs are desired, make 1/2" round meatballs.