2 lbs. hamburger meat or 2 lbs. mixed ground beef, veal and pork
4 or 5 slices white bread or equivalent amount of Italian bread. Crusts removed.
2 eggs
2 c. milk
1 onion, minced
2 cloves garlic, minced fine
1/4 tsp. nutmeg
Salt and pepper to taste
Flour to dredge
Beef stock
Butter

Scald the milk in a large pot. Add the bread and allow it to soak up the milk. Cool a little. Add the meat, salt, pepper, nutmeg, onions, garlic and eggs and mix thoroughly. Spread wax paper on your table and sprinkle with flour. Form the meat into walnut size balls and roll in flour. Allow to dry on the paper about 20 minutes. Brown on all sides in butter. Transfer meatballs to a large pan. Deglaze the frying pan with stock. Pour stock on meatballs. Add additional stock to half cover. Bake at 200 degrees for about 2 hours, turning several times, while baking. Bake until stock is reduced.