1 lb. ground meat (chuck or sirloin)
1/2 c. bread crumbs
1 med. raw grated potato
1 egg
1/2 c. water
1/2 onion, grated
1/4 tsp. allspice
1/2 tsp. pepper
1 tbsp. salt

Mix all ingredients. With teaspoon, measure meatballs. Fry meatballs in butter just a few minutes. Add water and drain juices over meatballs for gravy. Brown off another batch of meatballs, draining pan after each batch. These freeze well. I fry off just enough to fit into a disposable aluminum pan and add about enough water to measure 1/3 of the pan and freeze. When taken out to be used, pan can be placed in oven or fry pan just as is and heated in medium oven. Three pounds (approximately) makes 140 small meatballs.