1 lb. beef
1/2 lb. veal
1/2 c. dried bread crumbs
1/2 c. milk
1 slightly beaten egg
1 tbsp. minced onion
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice

Grind beef and veal together. Blend all ingredients well. Shape into about 48 small balls. Brown in 1/4 cup drippings, shaking skillet so balls brown uniformly. Cover pan tightly; steam about 15 minutes. Remove balls and make gravy by blending 2 tablespoons flour with drippings in pan. Add 1 1/2 cups milk and cook, stirring constantly, until thickened. Place meatballs on large platter and pour gravy over them. Serves six.