1 1/2 lb. ground round or veal
1 sm. onion (chopped)
1/2 c. bread crumbs
1 egg
Salt and pepper to taste
1 lg. onion (chopped)
2 tbsp. butter
Milk
1/2 c. butter

Mix all ingredients from first column and shape into small meatballs. Saute large onion until golden, drain and set aside. Brown meatballs in same butter, then arrange in a casserole dish.

Add 1/2 cup more butter and 1/2 cup flour to skillet. Gradually add enough milk to make a sauce. Stir until smooth. Pour over meatballs and put onions on top. Cover and bake.