1 tbsp. shortening
1/3 c. chopped onion
1 lb. ground beef
1/2 lb. ground pork
1 1/2 c. dry bread crumbs
2 eggs, beaten
1 tbsp. salt
1 tbsp. sugar
1/4 tsp. pepper
1 1/4 tsp. nutmeg
1/2 c. water or milk
1/4 c. melted shortening
3 beef bouillon cubes
3 c. hot water
5 tbsp. flour
1 1/2 tsp. lemon juice
3 bay leaves

Melt 1 tablespoon shortening in skillet on medium heat. Add onion; saute until tender. Combine onion, ground meats, crumbs, eggs, salt, sugar, pepper, nutmeg, and water. Shape into 1 1/2-inch balls; brown in 1/4 cup melted shortening on high.

Remove meat balls from fat. Dissolve bouillon in water; add lemon juice. Blend flour into remaining fat in skillet. Add bouillon liquid. Stir until thick; add bay leaves and meat balls. Cook on low approximately 1 hour. Serve with rice. Serves 6.