1 lb. hamburger
1/2 lb. lean pork
1 lb. veal
4 slices bread
3/4 c. milk
1 onion, finely chopped
2 tsp. salt
1/8 tsp. nutmeg
1/8 tsp. allspice
1 clove garlic, mashed fine
1/4 tsp. pepper
2 eggs, lightly beaten
Shortening for frying
2 c. beef bouillon

Have butcher grind hamburger, pork and veal together 2 or 3 times. Crumble bread and add milk. Stir to blend until it is of paste-like consistency. Combine with meat in a mixing bowl. Add seasonings and eggs. Beat and stir with wooden spoon until the mixture is stiff. Dip out rounded teaspoonfuls and roll between hands into 1 inch balls. Place on waxed paper about half an hour to dry a bit. Heat enough shortening in heavy skillet to make it 1/2 inch deep. Brown meatballs in this hot fat. Put meatballs in a single layer in a large shallow baking pan. Add hot bouillon. Bake in a moderate oven (350 degrees) about 30 minutes, or until the broth is absorbed. Serve the balls without gravy or sauce. Yield: 80 - 1 inch balls.

Variation with gravy: 4 tbsp. flour 2 c. water Seasonings, as desired

Remove browned balls from skillet. Bake in 350 degree oven for 30 minutes as directed in recipe. Pour off all but 3 tablespoons shortening from skillet. Stir in 4 tablespoons flour. Add 2 cups water or enough water to make desired consistency of gravy. Boil 3 minutes. Put in top of double boiler. Add meatballs. Keep warm until served. Note: I use the 2 cups of hot bouillon from the meatball baking pan (after baking) in place of water in gravy. Add water if necessary to make 2 cups liquid.