1 lb. ground round
1/2 lb. ground pork
1/2 c. mashed potatoes
1 egg, beaten
1 c. fine, dry bread crumbs
3 tbsp. butter
1 tsp. salt
1/2 tsp. brown sugar
1/4 tsp. pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ginger

Lightly mix the meat, potatoes and 1/2 cup of bread crumbs with the beaten egg. Add the previously blended spices and mix well. Shape into balls, about 1 inch in diameter. Roll balls lightly in remaining crumbs.

Heat butter in skillet over low heat, add the balls and brown on all sides. Shape pan frequently to brown evenly and to keep meatballs round. Cover and cook about 15 minutes or until meat is thoroughly cooked.

Keep meatballs hot if using for smorgasbord.

Gravy: If using for dinner with gravy, remove balls from skillet after browning (using the covered cooking above). Blend 2 tablespoons flour, 1/4 teaspoon salt and few grains of pepper into the skillet. Heat until bubbly, stirring constantly, gradually add 1 cup cream and previously prepared meat broth. Return meatballs to skillet, cover and simmer 30 minutes. Serve in gravy. 6 servings.

Quick Broth: Dissolve 1 beef bouillon cube or 1/2 teaspoon concentrated meat extract in 1 cup hot water.