3/4 c. soft bread crumbs
1 c. light cream or milk, divided
1 1/2 lbs. lean ground beef
1 onion, minced
1 egg, slightly beaten
1 1/2 tsp. salt
1/2 tsp. ground allspice
2 tbsp. butter for frying
2 tbsp. flour
1 1/2 c. milk

Soak crumbs in 1/2 cup of the cream. Blend in the beef, onion, egg, salt and allspice. Shape into balls about 1" in diameter. Melt butter in skillet and brown the meatballs a few at a time. Shake pan to roll meatballs around so they are browned evenly. Remove meatballs from pan. Add flour to drippings, stir and brown over medium heat. Slowly add the second 1/2 cup of cream and the milk, stirring to keep mixture smooth. Add water if necessary to thin the gravy. Strain if necessary. Return meatballs to pan, cover and simmer 25 minutes over low heat. Serves 6.

Roxanne's Mom