2 tbsp. butter for frying
1 c. cream
3/4 c. soft bread crumbs
1 lb. lean ground beef
1/2 lb. ground lean pork
6 tbsp. finely chopped onion
1 egg, beaten
2 tsp. sugar
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. allspice

Soak bread crumbs in cream. Mix together beef, pork, onions and bread crumbs, cream mixture. Add beaten egg, salt, sugar, nutmeg and allspice; combine well. Shape into walnut-size balls. Melt butter in frying pan. Add meat balls a few at a time, shake pan to roll the meatballs so they brown on all sides. When thoroughly cooked, remove meatballs to warm serving dish. Keep warm while making gravy.

GRAVY:

For gravy, add to drippings: 3 tbsp. flour 1/2 tsp. pepper 1/4 tsp. salt

Heat mixture stirring with fork until mixture is brown and smooth. Remove from heat, add gradually, stirring in 1 cup water and 1 cup cream mixed. Cook rapidly, stirring constantly, until mixture thickens. Do not boil. Cook 1-2 minutes longer. Add water if mixture gets too thick. Return meatballs to gravy, cover, simmer on low for 5 minutes. Serve hot. Yields: 4 to 6 servings.