1 beaten egg
1/4 c. fine dry bread crumbs
1 1/2 tsp. prepared mustard
1 tbsp. cooking oil
1/4 c. all-purpose flour
1/4 c. milk
3/4 c. finely chopped onion
1 1/2 lbs. ground beef
1 med. onion, sliced
2 c. buttermilk
Hot cooked noodles or spaetzle

Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt, and dash of pepper. Add meat; mix well. Shape into 30 (1 1/2 inch) meatballs.

In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove meatballs, reserve 2 tablespoons drippings. Add sliced onion; cook until tender.

Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet. Cook and stir until thickened and bubbly. Reduce heat. Return meatballs to skillet. Cook 2 minutes. Serve with hot cooked noodles or spaetzle. Makes 6 servings.