2 lg. onions, finely chopped
2 lb. hamburger and 1 lb. pork (or 1 lb. each hamburger, pork, lamb)
3 slices bread, cut crusts off and soak in 1/2 cup milk
1/2 c. bread crumbs
3 eggs, separated (meringue whites)
2 tbsp. flour
1/2 c. grated Fontina cheese
1 tsp. salt
1/2 tsp. pepper
1 tbsp. oregano
1 tbsp. mint
2 sm. cloves garlic, crushed
2 tbsp. milk
2 tbsp. water
1 tbsp. butter
1 tsp. beef base

Saute onions in 1 tablespoon olive oil and 2 tablespoons butter until transparent. Allow to cool and add rest of ingredients. Knead with hands until well mixed. Cover and allow to stand for a few hours for best results in refrigerator.

With moistened hands, shape into balls about the size of a walnut. Roll in flour lightly and brown in hot oil, turning often. Remove and place on absorbent paper. Serve hot. Yields approximately 60 meatballs.