1 lb. ground beef and 1 lb. fresh pork, passed through grinder twice
2 c. bread crumbs
2 eggs
2 c. milk or less
1 lg. onion, minced very fine
2 tsp. salt
Dash of nutmeg

Mix all together thoroughly. Form small balls and brown in a skillet. Place in a casserole. Make brown milk gravy not too thick in the same skillet. Pour over the balls and heat in oven. Serve with rice, noodles, or mashed potatoes. Balls can be frozen on tray and then packaged in plastic sacks for fast meals. Rinse hands with cold water to keep the meat from sticking when making the balls. The balls could also be cooked in a tomato sauce and served with spaghetti.