1 c. finely chopped onion
1 slice bread, crumbled and soaked in 1/4 c. evaporated milk
1 egg, slightly beaten
1 1/2 lbs. ground beef
1 tsp. salt
1 tsp. sugar
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. pepper
1 c. water
2 or 3 bouillon cubes (for gravy)

Mix all ingredients well; form into balls, roll in flour and brown well in 1/4 cup shortening. When all are browned, add 1 cup water and bouillon cubes; cover. Simmer 20 minutes. Remove meatballs and thicken gravy. Pour over meatballs after thickened. Serves 4-6.